I find in this Asian recipe, that the lobster seams to compliment the flavours of the sauce and vegetables really well. I recommend that you slice the lobster as thin as you possibly can. This will keep the lobster tender and not over cook the rest of you dish.

Make the Asian marinade by adding the brown sugar, white wine vinegar, lemon juice and lime zest into a small plastic container and mix all these ingredients together. Add the thinly sliced lobster into the marinade and leave rest in the refrigerator for 4 hours.

Slice the capsicum, carrot, Chinese cabbage, red onion and spring onions and set aside with the chopped ginger, lemon grass, coriander and whole baby corn. Heat a wok and stir fry the vegetables with half the olive oil. Take the vegetables out of the wok and rest aside. Re-heat the wok with the rest of the oil and stir-fry the thinly sliced lobster for 3 minutes. Take the lobster out of the wok and rest aside with the vegetables.

Heat the wok with the sweet soy sauce, honey, lemon grass, ginger and 2 tablespoons of the marinade and add the vegetables and the thinly sliced lobster. Heat for 1 minute then serve.

1 cup thinly sliced lean lobster

1 teaspoon ginger

½ teaspoon lemongrass

1 tablespoon honey

1 tablespoon coriander

1 tablespoon sweet soy sauce

½ red capsicum

¼ cup baby corn

1 small Chinese cabbage

¼ cup spring onions

¼ small carrot

¼ small red onion

1 tablespoon olive oil

Sea salt and cracked pepper

1 teaspoon brown sugar

1 tablespoon white wine vinegar

1 teaspoon lemon juice

½ teaspoon lime zest