Thaw tails, with kitchen shears, snip soft belly-side away from hard upper shell and carefully remove meat. Cut into 3/4 to 1 inch cubes and place in a bowl with teriyaki, ginger, garlic, pepper, and green onion. Allow a few minutes to marinate.
Heat wok or heavy frying pan to very hot. Add oil and then lobster, stir-frying for 1-2 minutes. Add a 2 Tbs. wine and then approximately 1/3 cup stock made from lobster shells*. Simmer to thicken and serve over and around steak on a bed of shredded lettuce.
* Lobster Stock:
Break up shell and stir-fry in 2 tsp. oil until fragrant. Add a splash of white wine and 1 1/2 cups water (or so) and reduce down to approximately 1/3 cup
