ondering what to do with the wonderful live lobsters in our Seafood Department? Throw a dinner party and prepare this elegant, easy and delicious appetizer recipe! Pick out your lobsters and we'll steam them and remove the meat from the shell for you-what could be easier? Be sure to buy the lobster the same day you will prepare this recipe, and refrigerate the cooked meat when you get home since it's very delicate.

Ingredients:

• 1/3 package A Taste of Thai rice noodles (5 ounces)
• 2 1/2 pounds fresh live lobster, parboiled and removed from shell in the store to yield about 12 ounces of meat
• 1 tablespoon canola oil
• 2 medium shiitake mushrooms, stemmed, halved, and thinly sliced
• 4 large cloves Melissa's organic garlic, peeled, smashed with the flat side of a knife
• 1 1/2 inches fresh ginger, peeled, sliced into 12 thin slices, smashed lightly with the flat side of a knife
• 12 green onions, ends trimmed, smashed lightly with the flat side of a knife, cut into 2-inch pieces
• 1/4 cup sake
• 3 tablespoons Yamasa less salt soy sauce

Instructions:


1. Cover noodles with very hot (not boiling) water and let stand 15 minutes. Rinse with cold water and drain. Set aside.

2. Cut lobster meat into bite-sized pieces

3. Heat a large frying pan or wok on high. Add the canola oil and heat until almost smoking. Add the shiitake mushrooms, garlic, ginger, and scallions and cook for about 15 seconds, tossing the ingredients around with a wooden spatula. Add the lobster pieces and continue to cook, about 1 minute. Stir in the sake and soy sauce. Cover partially with a baking sheet and cook for 3 minutes. Toss in the cooked rice noodles, cover partially and cook 2-3 more minutes. Divide the stir-fry among five plates or shallow bowls, pick out the four cloves of garlic, and serve immediately.