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Butterfly the body of the lobster and cut into 2-3 inch pieces with the shell on. Coat each piece with corn starch and set aside. Heat the oil to 375°F fry in batches for about 1 minute and place on a rack to drain the oil.
In a bowl, combine 5 Tablespoons Rice Cooking Wine, 2 Teaspoons Soy Sauce, ½ Teaspoon Salt, ½ Teaspoon MSG, 1 Teaspoon Black Pepper, 1 Teaspoon Granulated Sugar – stir and set aside.
Heat a wok or large sauté pan on high heat, when the pan is hot, add 2 Tablespoons of oil and 6 tablespoons butter, once it’s melted add the minced ginger, minced garlic and sauté for 30 seconds. Add chopped scallions, jalapeños and sauté for another minute. Add the sauce mixture, bring to a boil and simmer for 30 seconds, add the lobster – toss and cook until the sauce is thickened. Serve with Garlic Noodles (recipe here) Enjoy!