For the ginger and scallion oil, heat the peanut oil to 450°F (230°C).
Mix scallion, ginger, and chili in a heatproof bowl. Pour hot oil over and let sit for 30 minutes or until cool.
For the lobster, cook in boiling water for five to seven minutes until bright red. Remove and rest at room temperature until cool enough to handle.
Use a mallet and sturdy kitchen shears to remove the shells from the large claw, taking care to keep the meat intact. Carefully remove the cartilage ‘leaf’ from the center of the claw.
Reserve the claw for plating and the remaining lobster meat for another use.
For the bok choy, blanch in boiling, salted water for one minute or until just crisp-tender.
In a small pan, fry garlic with a small amount of oil. Add oyster sauce and water and mix. Heat through and add the bok choy. Toss to coat.
For the pomelo foam, add sugar to pomelo juice in a large measuring pitcher. Season with salt, weigh, then add soy lecithin.
Using an immersion blender, blend juice mixture tilting toward your body and focusing on the surface of the juice to create a stable foam.
To serve, heat butter in a sauté pan over medium heat until bubbling. Add the claw meat and warm through. Brush both sides with soy sauce.
Transfer the warm claw to a serving dish and top with one tablespoon (15 ml) of the ginger-scallion oil. Place bok choy 1 inch (2.5 cm) to the right of the lobster and garnish with two small spoonfuls of foam.
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