New york times lobster moana

Yield: 5 servings

Measure Ingredient
1 Live lobster 2 to 2 1/2 lbs.
2 tablespoons Oil
1 clove Garlic, minced
2 tablespoons Rum
½ cup Chicken or veal broth
1 cup Bean sprouts
1 cup Water chestnuts, sliced
1 cup Snow peas
1½ cup Chinese cabbage, coarsley cut
Salt & fresh black pepper
1 Egg, beaten

1>. Cook the lobster. Cool, clean and remove the meat from the shell.

Slice. 2>. In a skillet, or wok, heat the oil and the sliced lobster meat and garlic. Cook briefly. 3>. Add the rum, broth and vegetables and simmer, uncovered, for 5 minutes. Season with the salt and pepper. Add the egg beaten with a little of the hot sauce and cook, stirring until hot. Do not let boil.

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