Make the base cream sauce and keep warm.

Heat the oil in a large pan, fry the chopped onions pale brown. Add the ground pork meat and the squeezed garlic. Stir regular, till all brown.

Add drained lobster, shrimps, chopped water chestnuts, chopped bamboo shoots, salt and pepper. Fry the mixture for 2 minutes. Bring meanwhile the chickensoup to a boil and add to the shrimp mixture.

Put the cover on the pan and let the mixture simmer for 8 minutes.

Stir the cream sauce into the mixture.

Flavour with salt and pepper and garnish with chopped shallots.