Coat all the lobster pieces with flour. Set aside.
Heat up a small pan with medium-high heat, add cooking oil, place on the frosted pieces. Cook until it turns red. Transfer to a bowl.
In another large pan, turn up to high heat, add cooking oil, shred ginger and chopped scallion. Pan-fry until sauté. Put the cooked lobster into the pan, stir-fry for a while. Whisk in cooking wine and soy sauce. Season with sugar, salt and pepper.
Add some water, and thicken the lobster with cornstarch.