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Lobster Cantonese

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Lobster Cantonese is a truly flavorful, great alternative and also a tasty option when compared to other seafood dishes. This Lobster Cantonese dish is easy to cook and very well suits a family meal. Proceed to do it!
Ingredients
  Lobster 1
  Lean pork 1⁄4 Pound
  Garlic 2 Clove (10 gm)
  Oil 4 Tablespoon
  Salt 1⁄2 Teaspoon
  Water 3 Tablespoon
  Soy sauce 2 Teaspoon
  Stock 1⁄2 Cup (8 tbs)
  Eggs 2
  Water 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
Directions

1. With a cleaver, chop lobster lengthwise in half; then clean. Chop each half, shell and all, in 1 1/2 inch sections. Chop claws in two.
2. Mince or grind pork. Crush garlic.
3. Heat oil. Add salt, then garlic, and brown lightly. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). Sprinkle with soy sauce; stir-fry 1/2 minute more.
4. Add lobster sections; stir-fry 1 minute. Stir in stock and heat quickly. Then cook, covered, over medium heat, until done (about 3 minutes): the meat should be chalky white; the shell bright red.
5. Meanwhile, in one cup, beat eggs lightly with water and set aside. In another cup, blend cornstarch and remaining water to a paste.
6. Stir in cornstarch paste to thicken; then turn off heat and stir in beaten eggs until creamy. (Turning off the heat helps retain the egg's rich yellow color and makes for a smooth-flowing sauce; it prevents the egg from overcooking, coagulating and turning white.)

Recipe Summary

Cuisine: 
Chinese
Ingredient: 
Seafood

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