A Hong Kong Delight!! LOBSTER 3 (6-8-oz) lobster tails 1/2 small red onion, sliced lengthwise (1/4 inch) 2 TB Chinese rice wine, dry sherry or chicken broth 2 TB soy sauce 6 green onions, cut into 2-inch pieces, cut lengthwise into thin strips GARNISH 1 1/2 TB vegtable oil 2 med shallots, thinly sliced With large knife, Chinese cleaver or kitchen shears, cut lobster through shell in half lengthwise,cut crosswise into 1 1/2-inch pieces, keeping shell on. Heat wok over high heat until hot. Add oil and shallots; stir-fry 1-2 min or until golden brown. Remove wok from heat. Remove shallots using slotted spoon; place on paper towel-lined plate. Return wok with oil to high heat; heat until oil is hot. Add lobster and red onion; stir-fry 4-6 min or until lobster is opaque but not firm. Add wine and soy sauce; stir until combined. Remove from heat; stir in green onions. Place on serving platter; top with shallots. WINE Try a rich white, such as the Rosement DIamond Chardonnay from Australia or the elegant Grove Mill Sauvignon Blanc from New Zealand. YIELD: 4 servings ( Source: Cooking Club of America)
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