Boil lobster in a large pot that is large enough to accommodate lobster and enough water to fully cover lobster for about 6 minutes, start timing after water returns to a boil.

Toast sesame seeds in wok or large frying pan until lightly golden brown. They will continue to brown when removed from heat.

When lobsters are cool enough to handle, remove meat from claws and tail. Chop into bite sized pieces and set aside.

Stir fry celery until tender but still very crisp.

Add the bamboo shoots, water chestnuts and mushrooms and heat through.

Remove vegetables to a bowl.

Stir fry onion until golden and then add garlic and fry a few more minutes.

Add soy sauce, sesame oil, lobster stock and heat to a fast boil and then add cornstarch mixture. Use a whisk to ensure no lumps form in your sauce.

Once the sauce is thick, bubbly and turns a deep brown add the peas and cook for a couple minutes. Taste and salt and pepper, to taste.

Add the vegetables back to the wok and heat through.

Once vegetables are heated through, add lobster and just heat that through.

Serve immediately with your favorite rice.