Cantonese Lobster Tail

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1 quart vegetable oil

Four 7- to 8-ounce fresh lobster tails, shells on, chopped

1 cup chopped green onions 

1/2 cup sliced fresh ginger 

2 tablespoons oyster sauce 

2 tablespoons soy sauce 

2 tablespoons white wine 

2 teaspoons black bean sauce 

1 teaspoon chopped garlic 

1/3 teaspoon ground white pepper 

1 medium carrot, sliced