Instructions: 1. Blanch and toast almonds.

2. With a cleaver, chop lobster lengthwise in half; then clean. Chop, shell and all, in 1/2-inch cubes.

3. Slice celery diagonally in 1/4-inch sections. Slice bamboo shoots 1/4-inch thick, then in 3/4-inch squares. Drain canned mushrooms. Crush garlic.

4. Mince ginger root; then combine with stock, sherry and sugar.

5. Heat oil. Add salt, then garlic, and stir-fry a few times. Add lobster; stir-fry 1 minute. Add vegetables and stir-fry 2 minutes more.

6. Stir in ginger-stock mixture and heat quickly. Then cook, covered, 3 minutes over medium heat.

7. Meanwhile blend cornstarch, soy sauce and cold water to a paste; then stir in to thicken. Sprinkle with sesame oil; garnish with toasted almonds and serve.

NOTE: This dish is also called Subgum Lobster. VARIATIONS:

1. For the whole lobster, substitute 2 lobster tails. Discard shell and cut meat in 1/2-inch slices.

2. For the vegetables, substitute any of the following: asparagus, bean sprouts, Chinese cabbage stems, cucumbers, green peppers, fresh or dried mushrooms, or onions. Or any of the following, parboiled: broccoli, carrots, cauliflower, Chinese turnips, green peas or string beans. (All, with the exception of the bean sprouts and green peas, should be diced.)

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