Instructions: 1. Cut lobster meat in 1-inch cubes. Blend cornstarch and cold water to a paste; add to lobster cubes and toss gently to coat.

2. Slice mushrooms. Cut scallion stalks in 1-inch sections.

3. Mince garlic; then combine with soy sauce and sherry.

4. Heat oil. Add scallions; stir-fry a few times. Add mushrooms and stir-fry until nearly done (2 to 3 minutes). Remove vegetables from pan.

5. Heat remaining oil. Add salt and lobster cubes. Stir-fry until cubes begin to curl at the edges (about 3 to 4 minutes).

6. Quickly stir in garlic-soy mixture. Then return mushrooms and scallions.

Stir-fry to reheat and blend flavors (about 2 minutes more). Serve at once.

VARIATIONS:
1. For the mushrooms, substitute any of the following: 1 cup bamboo shoots, carrots, celery, green pepper or snow peas, cut in strips.

2. In step 1, coat the lobster cubes with a batter made of 1 egg, beaten; 1/4 cup flour; and 1-1/2 tablespoons water.

3. In step 3, add to the garlic-soy mixture 3 slices fresh ginger root, minced.

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