Many species of lobster are available in Hong Kong. The most prized - or at least the most expensive - is the southern rock lobster from Australia. The most widely available - and usually the least expensive - is the South African baby lobster. Their textures are very different but both are similarly sweet and succulent.

After sashimi and boiled lobster, the simplest method for preparing the meat would be to steam it with garlic and ginger. The ginger gives the combination a high note, while garlic together with soy sauce establishes a rounded platform. When choosing a drink to pair with this dish, be aware that the lobster can be overwhelming - a char- donnay with more oak than fruit will flounder. The right wines depend solely on the strength and quality of the fruit.