Cantonese Lobster - cooking recipe

Ingredients

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

Preparation

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