Saturday, August 30, 2008

Lobster Cantonese

Try this oriental Lobster Cantonese recipe.... a unique one !


  • 1 1/2 lbs. Raw Lobster tails
  • 3 Tablespoons salad oil
  • 2 Tablespoons fermented salted black beans, rinsed, drained, and finely chopped
  • 2 Cloves garlic, finely chopped
  • 1 teaspoon minced, fresh ginger
  • 1/4 lb. Boneless pork (shoulder or butt), trimmed of excess fat, and finely chopped or ground
  • 1 Green onion (including top), thinly sliced
  • 1 egg, lightly beaten

Extra Ingredients for Cooking Sauce:

  • 1 Tablespoon corn starch
  • 1 Tablespoon soy sauce
  • 1 Tablespoon dry sherry
  • 1/2 cup regular strength chicken broth
  • A dash of white pepper


Combine ingredients for Cooking Sauce, stir together and set aside. Place a wok over high heat;
when wok is hot, add oil. When oil begins to heat, add black beans, garlic, and ginger; stir once.
Then add pork and stir-fry until no longer pink (about 2 minutes). Add Lobster and stir-fry until shelled meat is opaque throughout (cut to test -- 3 to 4 minutes). Stir Cooking Sauce, add to wok and stir until sauce boils and thickens. Add onion and egg; stir just until egg begins to sit (about 30 seconds). And the red lobster oriental style is ready to serve your appetite...great taste ! Enjoy it !

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