Lobster Cantonese
Ingredients
- 2 each lb. Lobster tails
- 1 clove garlic, minced
- 1 tsp Fermented black beans - rinsed and drained
- 2 tbsp Oil
- 0.3 each lb. Ground pork
- 0 cup Hot water
- 0 tbsp Soy sauce
- 1 tsp MSG (optional)
- 2 tbsp Cornstarch
- 3 tbsp Dry sherry
- 1 each Egg
- 3 tbsp Water
Instructions
- 1
For the best results in preparing this attractive Chinese dish cook the lobster pieces as quickly as possible.
- 2
The beaten egg added to the sauce makes it richer and creamier.
- 3
With sharp knife, pry lobster meat from shell and slice into medallions.
- 4
Mince garlic and black beans together.
- 5
Heat oil in wok or skillet and add garlic mixture.
- 6
Cook and stir a few seconds.
- 7
Add pork and cook about 10 minutes, stirring to break up meat.
- 8
Add hot water, soy sauce and MSG.
- 9
Add lobster medallions and cook 2 minutes.
- 10
Mix cornstarch and sherry and stir into sauce.
- 11
Beat egg with 3 tablespoons water and blend into sauce.
- 12
Cook over low heat 30 seconds, stirring constantly.
- 13
Sauce should be creamy but not heavy.
- 14
Spoon sauce into center of platter.
- 15
Arrange medallions in sauce in decorative pattern.
- 16
Garnish with cilantro and green onion curls.
- 17
For each serving, place a few lobster medallions over rice in bowl.
- 18
Spoon sauce over lobster.