I'll give you the lobster dish recipe:
About two pounds of lobster tails, or three pounds whole lobsters
three to five heads of baby bok choy
one finger of fresh ginger ( about 2-3"), peeled and sliced thin
two cloves of garlic, minced
Three shallots ,sliced
One bunch scallions, sliced
One medium fennel bulb including the tops, sliced thin and chopped as needed
One cup of snow peas
Can of water chestnuts
Yoshindo's or similar Mirin sauce
One pound baby-Bella mushrooms - washed, with stems removed
4oz Cognac - Drink all but 1 Tbs, and keep that for cooking the mushrooms
Cooking oil - I like olive oil. For stronger flavor, use sesame oil or a mix of sesame and olive oil.
Red chili oil
Spices as desired. I use a good shake or two of Mrs. dash Garlic and Herb.
Other good additions - Leeks, any firm root vegetable, baby spinach, Asian hot peppers.
Boil the lobster for 1-2 minutes, remove the meat from the shells and cut into pieces. This step is called blanching - It isn't cooked yet. Set aside.
In a large wok, heat 1 Tbs olive or other oil and a 1/4Tsp of red chili oil.
Add mushroom caps and stir-fry until browned a bit. Add 1 Tbs Mirin sauce and water chestnuts - cook for three minutes. Add 1Tbs cognac and cook over high heat for one minute.Reduce heat and add 1 Tsp cornstarch,cooking until thickened. Add liquid if needed ( any stock will work).
Add 1 Tbs olive oil to wok
Add garlic and ginger - stir-fry over medium heat until softened a bit ( add hot peppers here if used), about one to two minutes
Add lobster and 1Tbs mirin sauce - stir fry for 1 minute.
Add shallots, scallions, snow peas, fennel, bok choy, seasonings - Reduce heat and cook until softened slightly. Cover wok if you have a lid.
Add reserved mushrooms and sauce - heat through.
Adjust seasoning to your preferences if desired.
Serve over rice noodles, white or fried rice,...... or my favorite way - on whole wheat wraps with tadziki.