Instructions: Remove the lobster meat from the shell. Cut into 1-inch pieces.

In a medium bowl; combine the water, sesame oil, cornstarch, sugar, salt and white pepper; stir until the sugar is dissolved. Add the lobster meat and stir to coat evenly. Cover with plastic wrap and refrigerate for 20 minutes.

For the Dish: Place a wok over high heat until hot. Add the oil, swirling to coat the sides. Add the lobster meat; cook, stirring until the lobster is opaque on the outside, about 1 to 1 1/2 minutes. Remove the lobster from the wok.

Add the green onions, ginger, jalapeno pepper and lemongrass; stir-fry until fragrant, about 30 seconds. Return the lobster to the wok; pour in the stock, soy sauce and fish sauce, stir and reduce the heat to medium. Simmer until the lobster is cooked through, about 2 to 2 1/2 minutes. Add the cornstarch solution; cook, stirring, until the sauce boils and thickens slightly. Transfer to a serving plate and serve with steamed rice.

This recipe yields 4 servings.

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