Lobster cantonese

Yield: 4 Servings

Measure Ingredient
2 pounds Lobster tails
1 \N Clove garlic, minced
1 teaspoon Fermented black beans, rinsed and drained
2 tablespoons Oil
¼ pounds Ground pork
1½ cup Hot water
1½ tablespoon Soy sauce
1 teaspoon MSG (optional)
2 tablespoons Cornstarch
3 tablespoons Dry sherry
1 \N Egg
3 tablespoons Water
\N \N Cilantro sprigs
\N \N Green onion curls
\N \N 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.

Similar recipes