|Live lobster||2 1⁄2 Pound (1 In Number)|
|Garlic||1 Clove (5 gm), minced (Small Clove)|
|Chicken broth/Veal broth||1⁄2 Cup (8 tbs)|
|Bean sprouts||1 Cup (16 tbs)|
|Sliced water chestnuts||1 Cup (16 tbs)|
|Snow peas||1 Cup (16 tbs)|
|Coarsely chopped chinese cabbage||1 1⁄2 Cup (24 tbs)|
|Freshly ground black pepper||To Taste|
|Egg||1 , beaten|
1. Cook the lobster as for boiled live lobster. Cool, clean and remove the meat from the shell.
2. In a skillet heat the oil and the sliced lobster meat and garlic and cook briefly. Add the rum, broth and vegetables and simmer, uncovered, five minutes. Season with the salt and pepper. Add the egg beaten lightly with a little of the hot sauce and cook, stirring, until hot. Do not let boil.