Ch'Ao Lung Hsia
|Lobsters||2 Pound (2 In Number, 1 Pound Each)|
|Lean pork||1⁄2 Pound|
|Scallions||4 , minced finely|
|Salt||1 1⁄2 Teaspoon|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Celery stalks||1 , finely sliced|
|Chicken bouillon||1 Cup (16 tbs)|
|All purpose flour||2 1⁄2 Tablespoon|
|Soy sauce||2 Teaspoon|
|Lobster liquid||1⁄4 Cup (4 tbs) (Add Water To Make Up The Amount)|
|Eggs||2 , well beaten|
Split lobster lengthwise and pick off broken shells.
Cut off legs and claws with poultry shears.
Discard very small legs and wash large legs and claws.
Cut them at the joints with shears, and crack them well enough with a nutcracker so that meat can be extracted easily.
Cut lobster in the shells into 1 1/2-inch sections.
Put all in a large bowl and save the lobster liquid.
Mince pork and add the scallions, 1/2 teaspoon salt, and pepper.
Heat oil and remaining 1 teaspoon salt in a deep frying pan until very hot.
Saute pork and celery for 1 minute, add lobster and claws and saute for 1/2 minute; then slowly add bouillon and bring to a boil.
Cover pan, reduce heat, and cook for 10 minutes, turning the lobster once.
Mix flour, soy sauce and lobster liquid and simmer for 4 minutes.
Pour eggs over lobster.
After 1 minute, turn off heat.
Pour mixture into a large hot bowl and serve immediately.
Makes 2 servings.