Ingredients

• 2 (1/2 lb) lobster tail
• 4 garlic cloves, minced
• 2 green onions, cut into 1-inch lengths
• 1 teaspoon minced ginger
• 2 teaspoons black bean garlic sauce
• 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

Instructions

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.