Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | 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 \N | 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, .