Shun Lees Lobster Cantonese Recipes

LOBSTER CANTONESE

Lobster Cantonese image

Provided by Joyce Howe

Time 1h25m

Yield 5 servings

Number Of Ingredients 12

Ingredients

2 whole live lobsters, about 1 pound each
4 tablespoons fermented black beans
3 cups water
4 garlic cloves, peeled
3 scallions
1/4 cup corn, vegetable or peanut oil
1/4 pound ground pork
4 peeled, chopped fresh water chestnuts
1/2 teaspoon salt
2 eggs, beaten
1 tablespoon cornstarch
1/2 cup soy sauce

Steps:

Wash lobsters under cold water. Chop into medium-size pieces with cleaver, leaving claws whole.
Soak black beans in 1 cup cold water 10 to 15 minutes. Chop garlic. Drain beans and chop with garlic finely.
Chop scallions into 1/4- to 1/2-inch pieces.
Heat oil in wok over high flame till smoking.
Combine pork, scallions, bean and garlic mixture, water chestnuts and salt in wok. Stir-fry until pork loses pinkness.
Pour beaten eggs into meat mixture. Stir well until egg is cooked.
Add remaining 2 cups water and cornstarch. Cook until mixture thickens.
Add lobster and soy sauce. Mix ingredients together well. Simmer covered 25 to 30 minutes over low heat. Uncover; stir-fry over medium heat until lobster is done (the shell should be a bright red). Serve.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 5 grams, Sodium 2721 milligrams, Sugar 2 grams, TransFat 0 grams

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