New York Times Lobster Moana

Course : Seafoods
Serves: 5
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 medium live lobster 2 to 2 1/2 lbs.
2 tablespoons oil
1 clove garlic -- minced
2 tablespoons rum
1/2 cup chicken or veal broth
1 cup bean sprouts
1 cup water chestnuts -- sliced
1 cup snow peas
1 1/2 cups Chinese cabbage -- coarsely
1 teaspoon salt and fresh black pepper
1 large egg -- beaten

Preparation / Directions:

1. Cook the lobster. Cool, clean and slice the meat. 2. In a skillet, or wok, heat the oil and the sliced lobster meat and garlic. Cook briefly. 3. Add the rum, broth and vegetables and simmer, uncovered, for 5 minutes. Season with the salt and pepper. Add the egg beaten with a little of the hot sauce and cook, stirring until hot. Do not let boil.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Seafoods Recipes