Ingredients
- 1/2 lb. ground lean pork
- 1 clove garlic, peeled and crushed
- 3 TBS peanut butter or other cooking oil
- 2 cups chicken broth
- 1/4 cup soy sauce
- 1 tsp sugar
- 1 tsp MSG
- 2 (1-1/4-1-1/2 lb.) live lobsters, cleaned, cracked and cut into 2" CHUNKS
- 2 TBS cornstarch blended with 1/4 cup cold water
- 1/4 cup scallions, minced (include green tops)
- 1 egg, lightly beaten
Directions
Stir-fry pork and garlic in oil in a wok or heavy skillet over moderate heat until pork is no longer pink. Mix in broth, soy sauce, sugar and MSG: add lobsters, cover, and simmer ten minutes. Add cornstarch mixture and heat, stirring, until thickened and clear. Stir in scallions, drizzle in egg, and cook, stirring, 2-3 minutes until egg is just set. Serve with boiled rice. Makes 4 servings.
about 395 calories per seving without rice.
I couldn't find the recipe you asked for but this one sounded close.
To clean the lobster: First, split them by placing the lobster on it's stomach with claws up over the head. Drive the point of a sharp sturdy knife into the center back of the lobster where the body meets the tail (this kills the lobster) and turn the lobster on it's back and quickly cut down through the body and head to split. Now, cut through tail (Don't be alarmed if the legs twitcha bit) Spread havles flat, meat side up, and pull soft, beige intestinal vein from tail. Discard papery stomach sac located just behind the eyes. Lift out coral (ovary and underdeveloped row) and buttery gray-green tomalley (liver) and save it for sauces or stuffings. Otherwise, leave in place in the body cavity (they are a deilicacy) To clrean and crack the lobsters: Twist of claws and crack each section. Cut body and tail in chunks. NOTE: Discard the remaining lobster in a sealed plastic bag or else the stench will become unbearable.
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Submitted 6/13/05.
Source: Doubleday cookbook
Submitted By: tc c
tcluvs@icqmail.com
lobster cantonese