Subj : National Seafood Month 4
To   : All
From : Dave Drum
Date : Thu Jun 09 2022 07:02:28

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lobster Cantonese
 Categories: Oriental, Seafood, Shellfish, Rice
      Yield: 4 Servings
 
      2 lb Lobster tails
      1 cl Garlic; minced
      1 ts Fermented black beans;
           - rinsed, drained
      2 tb Oil
    1/4 lb Ground pork
  1 1/2 c  Hot water
  1 1/2 tb Soy sauce
      1 ts MSG (highly optional)
      2 tb Cornstarch
      3 tb Dry sherry
      1    Egg
      3 tb Water
           Cilantro sprigs
           Green onion curls
           Hot cooked rice
 
  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 corn
  starch 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.
  
  Recipe from: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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