Recipe

Lobster Cantonese Recipe

	Docjoe / All my dishes 1 year, 3 months ago This is a purist version of the classical Chinese dish. If you remember how Lobster Cantonese tasted back in the 50's, liked it and miss it, this is your recipe. Prep:20m Cook:30m Servings:2	Docjoe
	chinese expensive savory

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Ingredients

1 live lobster (about 1 1/2 pounds)

1 Tbl. fresh ginger, minced

1 large clove garlic, crushed

1/4 cup ground pork

2 Tbl. oil (peanut oil preferred)

3/4 chicken stock

1/2 tsp. sugar

1 Tbl. cornstarch

1 Tbl. soy sauce

2 Tbl. water

Salt & pepper to taste

1 egg, slightly beaten

2 scallions, cut on bias 1/2" long

Directions

Clean the lobster and chop into 1 1/2" sections. The claws and large legs may be kept whole but must be cracked (separate the knucles from the claws).

Saute the garlic in oil for about 1 minute.

Add pork to the oil and stir-fry for 3 minutes.

Add the lobster and stir-fry over high heat for 1 minute.

Add the stock and bring to a boil.

In a small bowl, mix together the sugar, cornstarch, soy sauce and water.

Add to the lobster mixture and cook, stirring, until thickened.

Season with salt and pepper to taste.

Stir the egg into the sauce, remove from the heat, and stir gently to distribute the egg.

Place the lobster on a serving platter and garnish with the scallion.

Serve with rice.

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