Ingredients: 4 six ounce Florida spiny lobster tails, shelled and cut into bite size pieces 1 cup corn starch 3 Florida sweet bell peppers, (assorted colors) sliced thin 1 tablespoon fresh ginger, peeled and chopped fine 4 to 6 garlic cloves, peeled and chopped fine 1 bunch scallions, rinsed and sliced 1/4 cup fresh cilantro, chopped 1 teaspoon toasted sesame seeds 1 tablespoon cooking oil Sea salt and fresh ground pepper to taste Preparation: Preheat a large sauté pan or wok over medium-high heat. Add the cooking oil to the preheated pan. Season the corn starch lightly with salt and pepper. Lightly dust the lobster bites with the corn starch. Carefully place the dusted lobster bites in the oiled pan, trying not to overcrowd them. Cook lobster bites for one minute, then move the lobster to the side of the pan. Add the bell peppers, garlic, scallions, and ginger. Season the ingredients in the pan lightly with salt and pepper. Stir-fry the ingredients together, and cook for 2 to 3 minutes. Add the stir-fry sauce and stir to coat. Add some of the cilantro, saving some for garnish. Serve lobster stir-fry over a bed of rice and garnish with sesame seeds and remaining cilantro. STIR-FRY SAUCE Yield 4 Servings Ingredients: 3/4 cup Florida orange juice 1 tablespoon cornstarch 2 tablespoons soy sauce 1 teaspoon fresh ginger, peeled and diced fine 2 tablespoons rice wine vinegar 2 tablespoons brown sugar 1 teaspoon sesame oil 1 teaspoon orange zest, finely grated Preparation: In a small sauce pot over medium heat, add orange juice, soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger and orange zest. Bring ingredients to boil. In a small bowl, combine corn starch and 3 tablespoons of cold water. Whisk the corn starch and water mixture until combined. Slowly whisk the corn starch mixture into the sauce mixture. Continue to whisk until the sauce has thickened. Bring to a slight boil and let cool.