Add Portuguese sauce. Remove from heat and when cooled, stuff into lobster tail shells. Brush exposed stuffing with egg, sprinkle with bread crumbs. 3. Heat until smoking, sufficient oil for deep-frying, lower flame, and immerse stuffed lobster tails (stuffing facing upwards) for 5 minutes, or until golden. Remove from wok. (Alternatively, bake unbread-crumbed stuffed lobster tails in a hot oven for 3 to 5 minutes, until surfaces are dry. Brush with egg and coat with bread crumbs, bake again until golden.) 4. For lobster meat chunks, heat wok, add 4 to 5 cups of oil. When oil is at medium heat add lobster meat and blanch to seal in the juice. Remove lobster. Clean and reheat wok with 1/2 cup oil, and stir-fry lobster with diced water chestnut (or celery) and cornstarch mixture for 1 minute. To present: 1. Place stir-fried mixture in centre of platter, and sprinkle shredded dried scallops (or chopped red pepper) over. 2. Arrange lobster tails in a circle around it. From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986.