Lobster in Wine and Ginger Sauce

This is my favorite lobster dish, I have eaten it in Chinese restaurants in Soho in London and in Hua Hin Evening Market(Thailand) and prepared it myself.

Take 2 lobsters, cut them length-wise, chop off claws (but keep them)
200gms. baby clams
200gms. giant prawns (shelled but tails left on)
4 cloves fresh thinly chopped garlic
A good slice of thinly chopped fresh ginger
1 stalk fresh Leak
1 medium size onion (chopped)
Salt & Pepper to taste
1 whole dry red chilli to taste
50ml. dry white wine or 30ml dry sherry
4 tbl.spoons olive oil
1 cup Chicken Broth
1 egg
2 tbl.sooons Pad Thai Sauce (available from any Thai/Chinese grocer).

Heat oil in a heavy bottomed pan, pour in chopped onion, ginger,garlic,red chilli and leak. Stir fry for a few minutes. Add pieces of lobster and giant prawns and claw pieces and cover the pot, once or twice stirring the contents slowly. Now pour in the the chicken broth and wine or sherry and cook on slow heat for 10-15 minutes so that wine is reduced and sauce thickened. If you like thicker sauce, mix one tbl.spoon cornflour with water, mix well and add to the pot. Add freshly crushed black pepper and salt to taste. Garnish with fresh Corriander or mint leaves.
Good Appetite.