Freeze the leftover stock for up to a month and use it to make soup.
Flip the tail on its side and apply pressure to crack the shell.
Pull out the lobster meat and set aside in the refrigerator.
Reserve the lobster shells.
Add the lobster shells and cook, stirring, until bright orange, 2 to 3 minutes.
Add water, apple (or sugar) and 1/2 teaspoon salt.
Bring to a simmer.
Cook, uncovered, for 45 minutes.
Strain the stock through a fine-mesh sieve.
Measure out 1/2 cup for the stir-fry (reserve the remainder for another use).
Combine 1/3 cup cornstarch, white pepper and the remaining 1/2 teaspoon salt in a shallow dish.
Cut each lobster tail crosswise into 5 pieces.
Add to the cornstarch mixture and toss to coat.
Pour 1 1/2 cups oil into a large flat-bottom wok.
Heat over medium-high heat to 375F.
Fry until delicately crisp but not brown, 1 to 3 minutes.
Transfer to a paper-towel-lined plate to drain.
(Return the oil to 375 between batches.)
Wash and dry the wok.
Heat the wok over high heat.
Add snow peas and cook, stirring, until glistening, about 15 seconds.
Return the lobster to the pan.
Cook to heat through, 1 to 2 minutes.
Stir the lobster stock mixture, then pour it into the wok.
When the mixture begins to bubble, add scallion greens.
Cook until the greens are barely wilted, about 15 seconds, then remove from heat.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
