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• 1 pkg Raw Claw and Knuckle Lobster meat
• 1 bunch Green Onions
• 1 Tbsp Minced Fresh Ginger
• 1 Carrot, cut in slivers
• 1 stalk Celery, sliced
• 1 tsp Minced Garlic
• ½ Cup (125ml) Orange Juice
• 1 Tbsp Corn Starch
• 1 Tbsp Sesame Oil
• 1 Tbsp Honey
• 1 tsp Soy Sauce

• Prepare 4 portions of rice according to package instructions.
• Stir orange juice, soy sauce, honey and cornstarch together and reserve.
• In a heavy bottom pan over medium high heat add sesame oil, ginger, garlic and cook for 1 minute. Add Lobster and sauté for 1 minute before adding carrot and celery. After a few moments, add in the orange juice mixture (slurry). Cook for 2 minutes and add green onion. Serve immediately over rice.
• Chef's note: Sesame oil can be substituted for peanut or vegetable oil. To make sauce thinner, simply add more orange juice or water during the final stages of cooking.
• Serves 4 people