I misread the recipe on this one and used more dark soy sauce than called for but it turned out pretty good. I made some shrimp stock and used it instead of the chicken stock the recipe specified. The shells simmered with a quartered lemon, whole coriander seeds, Szechuan peppercorns, garlic, onions, carrots, and whole black peppercorns. I had a small bag of salad shrimp in the freezer, just right for some shrimp fried rice: As I mentioned, there were a few glugs too many of the dark soy in the lobster sauce. I used some minced roast pork instead of fresh ground pork in my dish, although it it hard to tell…I thought it tasted fine.