Fu Xian-Style Crispy Salt-and-Pepper Lobster - Andrew Zimmern

Ingredients

• 2 live lobsters, each roughly 2 pounds in size
• 1 teaspoon kosher salt
• 3 egg whites
• 1 cup corn starch
• 4 cups peanut oil
• 2 tablespoons oil (reserved from the 4 cups)
• 12 scallions, cut in 2 inch lengths
• 1 1/2 tablespoon sea salt
• 1 teaspoon ground white pepper
• 3 tablespoons sugar
• 1 tablespoon minced ginger
• 2 whole sliced shallots
• 5 dried red chiles (tsin-tsin or arbol work well)
• 1/2 cup thinly shaved shallots
• 1/4 cup thinly sliced red and green hot chiles (I like to use 2 red jalapeños, 4 serranos and a piece of a habanero to round out the heat. You can also use small red and green Thai chiles.)
• 1/3 cup soy sauce
• 1/4 cup chicken stock
• 3 tablespoons Chinese rice wine or sake
• 3 talespoons sugar, or more to taste
• 3 thinly sliced garlic cloves