Lobster Cantonese Recipe
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
1 lobster
1/4 pound lean pork
1 to 2 garlic cloves
3 to 4 tablespoons oil
1/2 teaspoon salt
3 tablespoons water
2 teaspoons soy sauce
1/2 cup stock
2 eggs
1/4 cup water
1 tablespoon cornstarch
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.)
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.)
