Start by humanely dispatching the live lobsters. Bring a large pot of water to a rolling boil. Submerge the lobsters headfirst in the boiling water for 8–10 minutes until they turn bright red. Remove them and let them cool slightly. Once cooled, separate the claws, tails, and body segments using a sharp knife or kitchen shears.

In a mixing bowl, combine 1 tablespoon of cornstarch with a generous pinch of salt. Dredge the lobster pieces in the cornstarch mixture until fully coated.

In another bowl, whisk together the soy sauce, dry sherry (or Shaoxing wine), oyster sauce, sesame oil, white pepper, sugar, and the remaining tablespoon of cornstarch. Set it aside.

In a large, deep skillet or wok, heat enough vegetable oil to submerge the lobster pieces over medium-high heat. Use a thermometer to ensure the oil reaches 350°F (175°C). Carefully add the lobster pieces in batches and fry for 2–3 minutes until golden and crispy.

In the same skillet, drain excess oil, leaving about 2 tablespoons behind. Add the minced ginger, garlic, and white parts of the scallions. Sauté over medium heat for about 30 seconds.

Return the crispy lobster pieces to the skillet and immediately pour in the ginger scallion sauce mixture. Stir-fry all ingredients together over high heat for around 1 minute.

Create a thickening slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water, then add that to the pan. Stir continuously until the sauce becomes glossy and thickens, about 1 minute. Fold in the green parts of the scallions.

Transfer the finished Ginger Scallion Lobster to a serving platter, garnishing with additional scallions. Serve hot.