Lobster Tail With Lobster Sauce

This one is also from the Diana Liu cookbook. I haven't tried this yet. Lobster in my part of the country is too expensive for me to make this.

• Ready In: 30 mins
• Serves: 4-6
• Yields: 2 lobster tails

Ingredients

• 2  lobster tails, cut into bite-size pieces, shell left on
• 1⁄2 lb ground pork
• 2  green onions, cut into 1 1/2 ' lengths
• 4  slices ginger, 1-inch x 2-inch (or 1 Tblsp. ginger juice)
• 1  tablespoon sherry wine
• 1  tablespoon preserved black bean, mashed
• 2  eggs, slighty beaten
• 1⁄2 cup broth
• 2  tablespoons soy sauce
• 4  tablespoons  oil
• 1⁄2 teaspoon salt

Directions

1. Heat 2 Tblsp. oil in frying pan until hot.
2. Saute green onions and ginger 1 minute.
3. Add lobster and stir-fry 4 minutes; remove from pan; set aside.
4. Heat 2 more Tblsp. oil in frying pan until hot.
5. Stir-fry pork and salted black beans 5 minutes.
6. Add broth, soy sauce, sherry, and salt; bring to boil.
7. Pour eggs slowly into pork mixture and stir gently.
8. Add lobster pieces; cook 2 more minutes.
9. Serve hot as part of a chinese meal.