Serves two nicely with petite filet mignons.

1 large lobster tail
1 TBS teriyaki sauce
1 tsp. fresh minced ginger
1/2 tsp. minced garlic
1/8 tsp. white pepper
1 tsp. plus cornstarch
2 tsp. minced green onion
1-2 TBS canola oil
dry white wine

Thaw tails, with kitchen shears, snip soft belly-side away from hard upper shell and carefully remove meat. Remove vein, cut into bite-sized cubes, and place in a bowl with teriyaki, ginger, garlic, pepper, cornstarch and green onion. Allow a few minutes to marinate.

Heat wok to very hot. Add oil and then lobster and marinade, stir-frying for 1 minute. Splash with wine and then approximately 1/3-cup stock made from lobster shells. Simmer to thicken, finishing with butter to taste, serve over and around grilled filet mignons on a bed of shredded lettuce.