| 1 pkg | Nova Scotia Prime / Raw claw and knuckle lobster meat |
| 1 bunch | Green onions |
| 1 tbsp. | Fresh ginger, minced |
| 1 | Carrot, cut in slivers |
| 1 stalk | Celery, sliced |
| 1 tsp. | Garlic, minced |
| ½ cup (125 ml) | 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.