Methods

For the Sauce

1. Add Vinegar, garlic, and black pepper into a small pot. Cook and reduce the vinegar to half, strain the vinegar, and pour back into the small pot.
2. Add sugar, salt and butter. With low heat, slowly stir until butter is melted. In a separate mixing bowl, mix Carnation Evaporated Creamer , water, corn starch.
3. Add the mixture into the pot, cook until it is thickening. Lastly add in truffle oil and chopped truffle. Set aside.

For Lobster

1. Clean the whole lobster, separate the head and body. Chop the body into 8 pieces, with all the shell intact. Keep the head aside.
2. Mix the corn starch, white pepper powder, and salt together.
3. Drench the chopped lobster meat with egg white, then follow by the coating with corn starch.
4. Fry the meat until golden brown. Coat the meat with the truffle sauce. Serve and garnish with chopped spring onion and chopped truffle.