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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


  1. Prepare 4 portions of rice according to package instructions.
  2. Stir orange juice, soy sauce, honey and cornstarch together and reserve.
  3. In a heavy bottom pan over medium high heat add sesame oil, ginger, garlic and cook for 1 minute.
  4. Add Lobster and sauté for 1 minute before adding carrot and celery.
  5. After a few moments, add in the orange juice mixture (slurry).
  6. Cook for 2 minutes and add green onion. Serve immediately over rice.
  7. Serves 4 people

* 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.

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