Recipe Details

Summary

Name: Lobster Cantonese

Category: Chinese

2 lb. Lobster tails

1 Clove garlic, minced

1 teaspoon Fermented black beans − rinsed and drained

2 tablespoon Oil

1/4 lb. Ground pork

1 1/2 cup Hot water

1 1/2 tablespoons Soy sauce

1 teaspoon MSG (optional)

2 tablespoons Cornstarch

3 tablespoons Dry sherry

1 Egg

3 tablespoons Water

Cilantro sprigs

Green onion curls

Hot cooked rice

For the best results in preparing this attractive

Chinese dish cook the lobster pieces as quickly as

possible. The beaten egg added to the sauce makes it

richer and creamier.

With sharp knife, pry lobster meat from shell and

slice into medallions. Mince garlic and black beans

together. Heat oil in wok or skillet and add garlic

mixture. Cook and stir a few seconds. Add pork and

cook about 10 minutes, stirring to break up meat. Add

hot water, soy sauce and MSG. Add lobster medallions

and cook 2 minutes. Mix cornstarch and sherry and stir

into sauce. Beat egg with 3 tablespoons water and

blend into sauce. Cook over low heat 30 seconds,

stirring constantly. Sauce should be creamy but not

heavy. Spoon sauce into center of platter. Arrange

medallions in sauce in decorative pattern. Garnish

with cilantro and green onion curls. For each serving,

place a few lobster medallions over rice in bowl.

Spoon sauce over lobster.

Lobster