| 12 | | Fresh lobsters (450 gms) |
| 1/2 | c | Diced water chestnut (or celery) |
| | Cooking oil |
| | CORNSTARCH MIXTURE |
| pn | Of salt |
| 1/4 | ts | Cornstarch |
| 1 | tb | Stock (or water) |
| | PORTUGUESE SAUCE |
| 3 | tb | Butter |
| 1 1/2 | tb | Flour |
| 1/3 | c | Coconut juice |
| 1/3 | c | Stock (or water) |
| 1 1/2 | tb | Evaporated milk |
| 1 1/2 | ts | Curry powder |
| 1/2 | ts | Salt |
| | STUFFING |
| 1/2 | c | Finely chopped skinless raw chicken meat |
| 1/2 | c | Finely chopped onion |
| 1/4 | c | Finely chopped abalone (or button mushrooms) |
| 8 | | Presoaked and finely chopped small dried black Chinese mushrooms |
| 1/8 | c | Finely chopped Chinese celery (or Western celery) |
| 1 | tb | Finely chopped dry shallots |
| 1/3 | c | Chopped raw lobster meat (shrimp or ham) |
| | Cooking oil |
| | COATING |
| 2 | | Beaten eggs |
| | Bread crumbs |
| | GARNISH |
| 1 | | Or 2 dried scallops (or red pepper) |
