Cantonese Lobster And Pork Recipe
This Lobster Cantonese makes a sumptuous meal ! Eat this lobster, pork, scallion and vegetables gravy dish as it is or with rice or noodles and tell me if you like it ! Your suggestions for this popular Chinese lobster dish are welcome !
Ingredients
2 1-pound lobsters
1/2 pound lean pork
4 stalks scallions, minced fine
1 1/2 teaspoons salt
1 teaspoon pepper
4 tablespoons oil
1 stalk celery, finely sliced
1 cup chicken stock
2 eggs
Thickening:
21/2 tablespoons flour mixed with 2 teaspoons soy sauce
1/4 cup lobster liquid (add water to make up the amount if not enough)
Directions
Split the raw lobsters in half lengthwise and pick off the broken shells.
Cut off the legs and claws with poultry shears.
Discard the very small legs and wash the large legs and claws.
Cut them at the joints with shears and crack them well enough with a nutcracker so that the meat can be extracted easily.
Cut the lobster in the shells into 11/2 inch sections.
Put all in a large bowl and save the lobster juice.
Mince pork and add the scallions, 1/2 teaspoon salt and the pepper.
Heat pan with the oil and the remaining 1 teaspoon salt and when it is very hot saute the pork and celery for 1 minute.
Add the lobster and claws and saute for 1/2 minute and then slowly add the chicken stock and bring to a boil.
Cover the pan, reduce the heat and cook for 10 minutes, turning the lobster once.
Add the thickening to the pan and simmer for 4 minutes.
Beat the eggs well and pour over the lobster.
After 1 minute, turn off the heat and pour into a large hot bowl and serve immediately.
Cut off the legs and claws with poultry shears.
Discard the very small legs and wash the large legs and claws.
Cut them at the joints with shears and crack them well enough with a nutcracker so that the meat can be extracted easily.
Cut the lobster in the shells into 11/2 inch sections.
Put all in a large bowl and save the lobster juice.
Mince pork and add the scallions, 1/2 teaspoon salt and the pepper.
Heat pan with the oil and the remaining 1 teaspoon salt and when it is very hot saute the pork and celery for 1 minute.
Add the lobster and claws and saute for 1/2 minute and then slowly add the chicken stock and bring to a boil.
Cover the pan, reduce the heat and cook for 10 minutes, turning the lobster once.
Add the thickening to the pan and simmer for 4 minutes.
Beat the eggs well and pour over the lobster.
After 1 minute, turn off the heat and pour into a large hot bowl and serve immediately.
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