LOBSTER CANTONESE

Ingredients

• ​4 frozen lobster tails, thawed (8 oz/250 g each)
• 1/3 cup peanut oil
• 1 tbsp julienned peeled fresh ginger
• 1 clove garlic, finely chopped
• 1 tsp freshly ground pepper
• 1/2 tsp salt
• 2 cups sliced asparagus (1 inch)
• 1/2 cup diced onion
• 1/2 cup chicken broth
• 2 cups thinly sliced romaine lettuce
• 1/4 cup diagonally sliced green onion
• Hot cooked rice*

Directions

1. ​Using kitchen shears, remove lobster meat from shells; discard shells. Cut lobster meat into 1 inch chunks.
2. Heat oil in a large non-stick frypan over high heat. Add lobster and cook, stirring frequently, for 2 minutes.
3. Add ginger, garlic, pepper and salt, stirring to combine.
4. Stir in asparagus, onion and broth; cook, covered, for 2 minutes.
5. Add lettuce and green onion; cook, uncovered, stirring until lettuce begins to wilt. Serve immediately over rice.