Instructions: 1. Separately soak dried mushrooms and vermicelli (peastarch noodles).

2. Shred lobster meat. Mince ginger root; then combine with soy sauce, sherry, salt, pepper and garlic powder. Add to lobster and toss gently.

3. Shred celery and soaked mushrooms. Cut vermicelli in 5- to 6-inch lengths.

4. Bring stock to a boil. Add soaked vermicelli; simmer, covered, 4 minutes. Add celery and mushrooms and simmer, covered, another 3 minutes.

5. Add lobster shreds and simmer 3 minutes more. Shred scallions; sprinkle over as a garnish and serve.

NOTE:
This recipe calls for cooked lobster meat. When using live lobster, parboil it 2 minutes, rinse in cold water; then shell.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.