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Lobster Cantonese Recipe

  • Writer: The Rainbow Team
    The Rainbow Team
  • Aug 2, 2014
  • 1 min read

lobster.jpg

Serves 4 to 6

Ingredients:

2 lobster tails (about 1 pound each)

1 teaspoon salt

2 tablespoons flour

1 clove garlic, minced

1 tablespoon salted black beans, (also called fermented black beans) pounded and soaked in 1 tablespoon water

1 tablespoon ginger, chopped fine

1 scallion, chopped fine

1/4 pound ground pork

2 tablespoons sherry

1 tablespoon light soy sauce

1 cup chicken stock

1 tablespoon cornstarch, dissolved in 2 tablespoons water

2 scallions, cut into 1-inch pieces

1 egg, beaten

2 to 4 cups oil for deep-frying and stir-frying

Preparation:

Cut each lobster tail in half. Wash thoroughly. Drain. Cut tails into pieces 1 1/2 inches in length, leaving shells on.

Sprinkle 1/2 teaspoon of salt and the flour on lobster.

Mix garlic with black bean mixture in a bowl. Stir well.

Heat oil for deep-frying to smoking hot. Put in lobster pieces. Deep-fry until shells are red. Drain. Remove.

Reheat 1 tablespoon of oil in wok. Stir-fry black bean mixture 30 seconds. Remove.

Reheat 2 tablespoons of oil in wok. Stir-fry ginger and scallion until there is an aroma, about 30 seconds. Add pork. Stir-fry on high heat until color changes. Add 1 tablespoon of sherry, soy sauce, black bean mixture, and stock. Bring to boil.

Add lobster to meat mixture. Add 1 tablespoon sherry. Cover. Cook 3 minutes.

Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with 1/2 teaspoon salt. Add scallions. Slowly pour in beaten egg. Stir-fry about 10 seconds. Remove.

Reprinted with permission from Madame Wong's Long-life Chinese Cookbook.

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