July 30, 2004 recipe from Chef Chris Manning:

Japanese Stir Fry Shrimp and Lobster

½ lb. Shrimp, peeled and deveined
12 pieces of lobster dainties (meat removed from the shell)
½ cup diced leeks (white part only)
½ cup diced green bell pepper
½ cup diced red bell peppers
½ cup diced celery
½ cup diced cucumber
½ cup diced radish
½ cup sliced carrot
1 tsp. Vegetable oil
1 tsp. Sesame oil
1 tbsp. Fresh lime juice
1 tbsp. Seasoned rice vinegar
4 cups cooked white rice
Gold’s Brand Wasabi Sauce
Sunbird snacks Wasabi Green peas 

Heat the vegetable and sesame oils in a wok or large skillet on med. to high heat.  Add the carrot, radish, cucumber, celery, peppers and leeks.  Braize the veggies for 4-5 minutes, stirring constantly so as not to burn the leeks or radish.  Add the lobster and shrimp and braize until lobster and shrimp are pink and firm.   

Add the lime juice and the seasoned vinegar, turn heat to low.  Spread some of the wasabi sauce in a decorative manner around the edge of four dinner plates.  Add a cup full of hot rice to the center of each plate. Divide the shrimp and lobster mixture evenly for each plate and place around the rice.  Garnish with wasabi green peas and edible flowers.