Instructions: Bring large pot of water to a boil. Split lobster tails in two. Plunge into boiling water for 1 minute. Remove. Pull meat slightly away from, but not out of shell. Set aside. Heat oil in large skillet. Stir in garlic and ginger and cook over medium heat until garlic just begins to turn golden.

Add lobster, clams, shrimp and scallops to pot. Cover and let cook just until clam shells open, about 5 - 7 minutes. Whisk together flour, eggs, milk and wine untilsmooth. Stir in scallions and parsley. When shrimp have turned pink, remove pan from the heat. Let rest 1 minute and stir in sauce. It will look like a Chinese egg drop sauce. Season to taste with salt and pepper.

Serves: 6 - 8

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