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Lobster Cantonese Recipe
|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|
|Water||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Boiling water||2 1⁄4 Cup (36 tbs)|
|Green onions||1⁄4 Cup (4 tbs), thinly sliced|
Calories 423 Calories from Fat 139
% Daily Value*
Total Fat 16 g24.1%
Saturated Fat 1.6 g8.1%
Trans Fat 0.2 g
Cholesterol 250.5 mg83.5%
Sodium 1380.8 mg57.5%
Total Carbohydrates 13 g4.4%
Dietary Fiber 0.26 g1.1%
Sugars 1.2 g
Protein 57 g113.8%
Vitamin A 4% Vitamin C 4%
Calcium 2.4% Iron 6.1%
*Based on a 2000 Calorie diet
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.
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.
12 Serve at once.