Rock Lobster, Cantonese Style Recipe
Ingredients
6 South African rock lobster tails (3 to 5 oz. each), thawed
2 cups shredded cabbage
1 1/2 cups diagonally sliced celery
1 cup thawed frozen or fresh peas
6 green onions, cut into 1/2 in. pieces
4 carrots, cut in thin diagonal slices
1/4 cup cooking or salad oil
1 cup vegetable broth
1/4 cup soy sauce
1 teaspoon mono-sodium glutamate
1 teaspoon sugar
Lime butter or margarine
Directions
Using scissors, cut away the thin underside membrane of lobster tails.
Remove meat and cut into 1/2 to 3/4 inch pieces.
Set aside.
Cook vegetables 5 minutes in hot oil in a heavy skillet over medium heat, stirring frequently.
Stir in vegetable broth, soy sauce, monosodium gluta mate, and sugar.
Simmer uncovered 10 minutes.
Meanwhile, cook lobster pieces slowly in hot lime butter in a heavy skillet or saucepan 5 minutes, or until lobster is opaque and tender.
Toss lobster with vegetables; serve with fluffy hot rice.
Remove meat and cut into 1/2 to 3/4 inch pieces.
Set aside.
Cook vegetables 5 minutes in hot oil in a heavy skillet over medium heat, stirring frequently.
Stir in vegetable broth, soy sauce, monosodium gluta mate, and sugar.
Simmer uncovered 10 minutes.
Meanwhile, cook lobster pieces slowly in hot lime butter in a heavy skillet or saucepan 5 minutes, or until lobster is opaque and tender.
Toss lobster with vegetables; serve with fluffy hot rice.
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