Cantonese Lobster

• 2 (1/2 lb) lobster tail
• Seasoning Mixture
• 4 garlic cloves, minced
• 2 green onions, cut into 1-inch lengths
• 1 teaspoon minced ginger
• 2 teaspoons black bean garlic sauce
• Remaining Ingredients
• 1 tablespoon vegetable oil
• 1/3 cup chicken broth
• 1/4 cup chinese rice wine or 1/4 cup dry sherry
• 2 teaspoons cornstarch, dissolved in
• 1 tablespoon water
• 1 teaspoon sesame oil
• 1 green onion, julienned

1. Remove the lobster meat by cutting along the inner edges of the soft undershell.
2. Using a fork, pry out the meat; cut the meat into 1-inch pieces; set aside.
3. Make the seasoning mixture: combine all the ingredients in a small bowl; mix well.
4. Put a stir-fry pan over high heat until hot.
5. Add in oil, swirling to coat the sides; add in the seasoning mixture and cook, stirring, until fragrant, about 30 seconds.
6. Add in the lobster meat and stir-fry until opaque, about 2 minutes.
7. Add in the broth and wine; bring to a boil; add in the cornstarch solution and cook, stirring, until the sauce boils and thickens, about 30 seconds.
8. Stir in the sesame oil and green onion; transfer to s serving plate and serve with hot cooked rice.

lobster, seasoning mixture, garlic, green onions, ginger, black bean garlic sauce, remaining ingredients, vegetable oil, chicken broth, chinese rice wine, cornstarch, water, sesame oil, green onion

Taken from www.food.com/recipe/cantonese-lobster-271496 (may not work)