The Market on the east coast has taken a beating which is good news for you and me when it comes to Lobster. Prices have dropped dramatically.

And if Lobster is still too spendy for your wallet, try the poor mans lobster- sturgeon – a great substitute.

Sautéed Lobster With Oyster Mushrooms and Ginger

3 tbsp peanut or safflower oil
2 inches ginger, peeled and finely chopped
1 large garlic clove, finely chopped
6 oz oyster mushrooms, sliced
2 oz shiitake mushrooms, sliced
1/3 cup sliced scallions, white and light green parts only
Two 1¼–1½ lb boiled or steamed lobsters, meat removed and cut into  bite-size pieces OR

Two Sturgeon Steaks (poor mans Lobster) cut into but size pieces.
1/3 cup chicken stock
1 tbsp soy sauce, more to taste
2 tsp rice wine vinegar, more to taste
1½ tsp sesame oil
¼ cup chopped fresh cilantro
Cooked rice, for serving (optional)

Heat oil in large skillet over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Stir in mushrooms and scallions; cook, tossing occasionally, until soft and golden, about 4 minutes. Stir in lobster, stock, soy sauce, vinegar, sesame oil. Cook until most of liquid has evaporated, 2 to 3 minutes. Taste and adjust seasonings. Stir in cilantro; serve immediately, over rice if you like. Serves 4.