Heat a heavy wok with oil to 180°C or until breadcrumbs sizzle.
Coat lobster pieces in a bowl with ginger wine, cornflour, and black pepper.
Fry lobster in batches for 2 minutes until crisp and golden.
Drain lobster on paper and reserve 3 tablespoons of oil in the wok.
Stir-fry garlic and ginger in the hot oil for 45 seconds.
Add black bean paste, peppers, and chillies and fry for 2 minutes.
Return lobster to the wok with rice wine and 125ml stock and boil.
Stir in sugar and soy sauce, cover, and simmer for 2 minutes.
Add spring onions, simmer for 1 minute, and serve immediately.