New york times lobster moana
5 servings
Ingredients
| Quantity | 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 | |
Directions
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.