lobster cantonese #2

Categories

Seafood

Yield

4 Servings

1. With a cleaver, chop lobster lengthwise in half; then clean. Chop each half, shell and all, in 1-½ inch sections. Chop claws in two.

2. Mince or grind pork; mince scallion and ginger root. Beat eggs lightly.

Then combine with cornstarch, sherry, soy sauce, salt and water, blending well.

3. Heat oil. Add lobster sections and stir-fry over medium heat until the shell turns bright red (about 3 minutes).

4. Add pork mixture and cook, stirring, over low heat until meat is cooked through (3 to 5 minutes). Serve at once.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .