The Chinese always seem to have a knack when cooking fresh lobster, they get the flavours and texture just right. Truth be told it is all about simplicity, freshness and a good understanding of their ingredients. Too often the flavour of lobster is destroyed by rich overpowering sauces and overcooking. The recipe below is just one example of the many ways the Chinese cook their lobsters, once you have tried it you will understand just how tasty and simple cooking lobster can be. If you are squeamish you can always try this recipe using raw lobster tails rather than buying a live lobster (cooked lobster meat definitely want do).