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Drop the frozen lobster tails into boiling salted water. When the water reboils, cook for 7 minutes. Drain immediately and drench with cold water. Cut along each edge of thin membrane with kitchen shears and strip off. Carefully remove the meat from shells in one place. In skillet, heat peanut oil. Add garlic, scallions, green pepper and celery, sauté for 5 minutes or just until the vegetables are tender crisp. Add bean sprouts and almonds, heat for 5 minutes more. Put the chicken broth in a saucepan and bring to a boil. Dissolve the cornstarch in soy sauce, add to chicken broth and cook, stirring constantly until thick and glossy. Spoon hot vegetables into empty tock lobster shells. with a sharp knife, slice chilled rock lobster into very thin medallions and arrange overlapping sliced on top of vegetables, spoon hot sauce carefully over all. Serves 6