In a small bowl, make the sauce. Combine the chicken stock, soy sauce, Chinese cooking wine and sugar. Stir and set aside.
Prepare the lobster and chop up your ingredients. I parboiled my lobster to kill it, but you can kill it in any manner you wish - i.e. freezing, a knife to its brain, etc. Chop the lobster into four to six pieces. Keep the shell attached to the lobster.
Coat the lobster in cornstarch or flour. Set aside.
Heat olive oil in a large pan or wok on medium-high heat. Add the ginger and smashed garlic to the wok. Cook until fragrant, about one minute.
Add cornstarch-coated lobster to the wok. Stir until thoroughly mixed. (Add more oil if you need it.) Cover and cook for about five minutes, stirring occasionally to prevent anything from sticking on the bottom of the wok.
Uncover and add the sauce (wine mixture) to the wok. Cook, stirring constantly until the mixture starts to thicken.
When the sauce is thick, the lobster is almost ready. Add in your scallions and cook for another minute.
Remove from heat. Serve immediately. Enjoy!