Begin by cleaning the lobster thoroughly, ensuring all shells and impurities are removed. Cut the lobster into small, bite-sized pieces and set aside.

In a hot wok, pour in a tablespoon of oil and heat over medium-high heat. Add minced ginger, chopped garlic, and sliced shallots, stirring until fragrant and translucent, about 2 minutes.

Carefully add the lobster pieces to the wok, cooking for 3-5 minutes until they turn opaque.

Stir in chopped chilies, tomatoes, soy sauce, sugar, and water, mixing well and simmering for about 10 minutes.

Gradually pour in the whisked egg while gently stirring to thicken the sauce, cooking for an additional 2 minutes.

Taste and adjust the seasoning, allowing everything to simmer for another 2 minutes.

Transfer the lobster to a serving platter and serve hot with steamed rice or crusty bread.