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Lobster Cantonese

fast.cook's picture
Ingredients
  Frozen rock lobster tails 48 Ounce, thawed (6 Tails Of 8 Ounce Each)
  Garlic 1 Clove (5 gm), very finely chopped
  Salad oil 1⁄4 Cup (4 tbs)
  Ground pork shoulder 1⁄2 Pound
  Cornstarch 2 Tablespoon
  Water 1⁄3 Cup (5.33 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Boiling water 2 1⁄4 Cup (36 tbs)
  Eggs 2
  Green onions 1⁄4 Cup (4 tbs), thinly sliced
Directions

GETTING READY
1 Using kitchen shears, cut and remove the shell from the lobster meat.
2 Remove meat in one piece, and cut it crosswise in 2-inch sections.

MAKING
3 In a wok or a large skillet, heat oil, add in garlic and pork.
4 Stir and saute until the pork looses its pink color, about 10 minutes.
5 In a small bowl, mix cornstarch with 1/3 cup water and prepare a smooth mixture.
6 Blend the soy sauce, sugar, salt, pepper, boiling water and cornstarch mixture in to the pork and bring to a boil.
7 Lower the heat and simmer, stirring constantly for about 10 minutes or until thick and translucent.
8 Add in the lobster pieces. Cover and cook over low heat for about 10 minutes until the lobster is tender. Do not overcook.
9 In a small bowl, lightly beat the eggs using a fork.
10 Mix all at once into the lobster mixture (eggs will form shreds).
11 Add the green onion.

SERVING
12 Serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lobster
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
6

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