Lobster Cantonese

Course : Seafoods
Serves: 4
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2 pounds lobster tails
1 clove garlic -- minced
1 teaspoon fermented black beans -- rinsed and drained
2 tablespoons oil
1/4 pound ground pork
1 1/2 cups hot water
1 1/2 tablespoons soy sauce
1 teaspoon msg -- (optional)
2 tablespoons cornstarch
3 tablespoons dry sherry
1 large egg
3 tablespoons water
1 bunch cilantro sprigs
1 bunch green onion curls
3 Cup hot cooked rice

Preparation / Directions:

For the best results in preparing this attractive Chinese dish cook the lobster pieces as quickly as possible. The beaten egg added to the sauce makes it richer and creamier. With sharp knife, pry lobster meat from shell and slice into medallions. Mince garlic and black beans together. Heat oil in wok or skillet and add garlic mixture. Cook and stir a few seconds. Add pork and cook about 10 minutes, stirring to break up meat. Add hot water, soy sauce and MSG. Add lobster medallions and cook 2 minutes. Mix cornstarch and sherry and stir into sauce. Beat egg with 3 tablespoons water and blend into sauce. Cook over low heat 30 seconds, stirring constantly. Sauce should be creamy but not heavy. Spoon sauce into center of platter. Arrange medallions in sauce in decorative pattern. Garnish with cilantro and green onion curls. For each serving, place a few lobster medallions over rice in bowl. Spoon sauce over lobster.

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