Lobster Cantonese Chinese

Lobster Cantonese Chinese
 
2 lbs. lobster tails
1 clove garlic, minced
1 teaspoon fermented black beans, rinsed and drained
2 tablespoon oil
1/4 lb. ground pork
1 1/2 cups hot water
1 1/2 tablespoons soy sauce
2 tablespoons cornstarch
3 tablespoons dry sherry
1 egg
3 tablespoons water
Cilantro sprigs
Green onion curls
Hot cooked rice

 

Ø      For the best results in preparing this dish cook the lobster pieces as quickly as possible.

Ø      The beaten egg added to the sauce makes it richer and creamier.

Ø      With sharp knife, pry lobster meat from shell and slice into medallions.

Ø      Mince garlic and black beans together.

Ø      Heat oil in wok or skillet and add garlic mixture.

Ø      Cook and stir a few seconds.

Ø      Add pork and cook about 10 minutes, stirring to break up meat.

Ø      Add hot water and soy sauce.

Ø      Add lobster medallions and cook 2 minutes.

Ø      Mix cornstarch and sherry and stir into sauce.

Ø      Beat egg with 3 tablespoons water and blend into sauce.

Ø      Cook over low heat 30 seconds, stirring constantly.

Ø      Sauce should be creamy but not heavy.

Ø      Spoon sauce into center of platter.

Ø      Arrange medallions in sauce in decorative pattern.

Ø      Garnish with cilantro and green onion curls.

Ø      For each serving, place a few lobster medallions over rice in bowl.

Ø      Spoon sauce over lobster.