1Cut each lobster tail in half. Wash thoroughly. Drain. Cut tails into pieces 1 1/2 inches in length, leaving shells on.
Sprinkle 1/2 teaspoon of salt and the flour on lobster.
Mix garlic with black bean mixture in a bowl. Stir well.
Heat oil for deep-frying to smoking hot. Put in lobster pieces. Deep-fry until shells are red. Drain. Remove.
Reheat 1 tablespoon of oil in wok. Stir-fry black bean mixture 30 seconds. Remove.
Reheat 2 tablespoons of oil in wok. Stir-fry ginger and scallion until there is an aroma, about 30 seconds. Add pork. Stir-fry on high heat until color changes. Add 1 tablespoon of sherry, soy sauce, black bean mixture, and stock. Bring to boil.