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Ginger Teriyaki Lobster

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  • Two 4-5 ounce Lobster Tails (or one large tail)
  • 1 TBS Teriyaki sauce
  • 1 tsp. fresh minced ginger
  • 1/2 tsp. minced garlic
  • 1/8 tsp. white pepper
  • 1 tsp. corn starch
  • 2 tsp. minced green onion
  • 1-2 TBS canola oil
  • 2 TBS white wine


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


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