Separately soak dried mushrooms and vermicelli (peastarch noodles).  Shred lobster meat. Mince ginger root; then combine with soy sauce, sherry, salt, pepper and garlic powder. Add to lobster and toss gently. Shred celery and soaked mushrooms. Cut vermicelli in 5- to 6-inch lengths. Bring stock to a boil. Add soaked vermicelli; simmer, covered, 4 minutes. Add celery and mushrooms and simmer, covered, another 3 minutes. Add lobster shreds and simmer 3 minutes more. Shred scallions; sprinkle over as a garnish and serve. NOTE: This recipe calls for cooked lobster meat. When using live lobster, parboil it 2 minutes, rinse in cold water; then shell. Serving size 4

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.