Place the vermicelli (4 oz) in a large bowl. Fully submerge the vermicelli in warm water and soak for 10 minutes to soften. If needed, first cut and remove the twine that bundles them together.

Next, use kitchen shears to cut the vermicelli into shorter pieces. Drain from the water, then soak them again, this time in piping hot water for another 5 minutes.

Once fully softened, remove from the hot water and let the vermicelli drain completely. Place in a bowl.

(Chef's Tip: To make sure the vermicelli is as dry as possible, my dad tosses it in a large colander.)

Season vermicelli

Add the oyster sauce (1 tablespoon), light soy sauce (0.50 tablespoon), sesame oil (1 teaspoon), salt and sugar (0.50 teaspoon) to the drained vermicelli. Use chopsticks to toss and thoroughly mix the seasoning ingredients into the vermicelli until it's evenly light brown. Taste and adjust flavor as needed.

Place the seasoned vermicelli on a steaming plate.

Peel the ginger (0.50 oz) and cut into thin slices. Again, using the flat side of your knife, smash the slices and finely chop into a thin paste. Place in the same bowl as the garlic paste.

Chop the white parts off the green onions (0.50 oz), setting aside the green parts for later use. Smash the whites flat with your knife. Dice finely into a paste, making sure to change angles as you cut, and set aside separately from the garlic and ginger paste.

Heat oil

Heat a wok on high. Add the oil (2 tablespoon) and heat for 30 to 40 seconds. Pour the hot oil over garlic and ginger and mix to combine. Add the green onion whites and mix again.

Season garlic-ginger paste

Season with salt (0.50 teaspoon), sugar (0.50 teaspoon), cooking wine (2 teaspoon), cornstarch (2 teaspoon), and sesame oil (1 teaspoon). Mix to combine.

Place the lobster tails in a large bowl and wash in clean water, rubbing all over the shell to loosen dirt and debris.

Use kitchen shears to cut down the center of each lobster tail shell all the way down to the fin. You can also use a sharp paring knife.

Fill with garlic-ginger paste

Use a knife to slice halfway into the tail and pull aside the shell. Split open the tail and add 1 to 2 teaspoons of the garlic.ginger paste to each lobster tail.

Plate the lobster tails on top of the prepared vermicelli.

Add a steamer rack to a clean wok or deep pan. Fill with hot water until it reaches the bottom of the rack. Cover and bring water to a rolling boil.

(Chef's Tip: My dad prefers to boil water separately first to speed up the process.)

Place the plate onto the steamer rack, cover and steam for 10 minutes on high.

As the lobster steams, cut the remaining green onions (0.50 oz) for garnish. Chop in half, then slice vertically into thin strips.

Uncover and drizzle the olive oil (1 tablespoon) on top of the lobster tails. Turn off the heat and remove the plate from the wok. Place the green onion strips on top.