Simmered lobster and vermicelli

Yield: 4 Servings

Measure Ingredient
6 Dried black mushrooms
¼ pounds Vermicelli
1 cup Cooked lobster meat
2 slices Fresh ginger root
1 tablespoon Soy sauce
2 tablespoons Sherry
½ teaspoon Salt
1 dash Pepper
¼ teaspoon Garlic powder
½ cup Celery
2 cups Stock
2 Scallions

1. Separately soak dried mushrooms and vermicelli (peastarch noodles).

2. Shred lobster meat. Mince ginger root; then combine with soy sauce, sherry, salt, pepper and garlic powder. Add to lobster and toss gently.

3. Shred celery and soaked mushrooms. Cut vermicelli in 5- to 6-inch lengths.

4. Bring stock to a boil. Add soaked vermicelli; simmer, covered, 4 minutes. Add celery and mushrooms and simmer, covered, another 3 minutes.

5. Add lobster shreds and simmer 3 minutes more. Shred scallions; sprinkle over as a garnish and serve.

NOTE: This recipe calls for cooked lobster meat. When using live lobster, parboil it 2 minutes, rinse in cold water; then shell.

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

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