Prepare Lobster: Place the live lobster in the freezer for 20 minutes to sedate. Using a sharp knife, quickly and carefully split the lobster in half lengthwise, from head to tail. Remove the intestinal tract and the sac behind the eyes. Crack the claws lightly with the back of a knife for easier eating.

Prepare Vermicelli & Garlic: Soak the vermicelli in warm water for 15-20 minutes until soft. Drain and set aside. Finely mince the garlic. Divide into two portions. Gently fry one portion in oil over low heat until light golden and fragrant to create “golden garlic.” Mix the fried golden garlic with the remaining raw minced garlic. This combination provides a complex, layered garlic flavor.

Assemble the Dish: Arrange the softened vermicelli on a plate that fits your steamer. Place the halved lobster on top of the vermicelli. Evenly spread the prepared golden and raw garlic mixture over the lobster meat.

Create the Sauce & Steam: In a small bowl, mix the seasoning sauce: light soy sauce, oyster sauce, a pinch of sugar, and a tablespoon of water or Shaoxing wine. Drizzle this sauce over the lobster and vermicelli. Steam over high heat for 8-10 minutes (depending on the size of the lobster), until the lobster shell turns bright red and the meat is opaque.

Finish & Serve: Carefully remove the plate from the steamer. Garnish with finely chopped scallions and cilantro. Heat a few tablespoons of oil in a small pan until smoking hot. Carefully pour the sizzling hot oil over the scallions and garlic to release their final burst of aroma. Serve immediately.