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Cantonese Lobster
Ingredients:
- 1 x 1.2kg/2 1/2lb Cooked Lobster
- 3 Shallots, chopped
- 2.5cm/1 inch Piece of Fresh Root
- Ginger, finely chopped
- 3 tbsp Oil
- 1 Garlic Clove
- 100g/4oz Minced Lean Pork
- 1 tbsp Cornflour
- 150ml/5fl.oz. Water
- 2 tbsp Soy Sauce
- 2 Eggs
- 2 tbsp Sherry
- 1/2 teasp Salt
- Black Pepper
- Pinch of sugar
Preparation:
1. Cut the cooked lobster in half lengthways, remove the stomach sac and intestinal vein then run a grapefruit knife around the inside of the shell to remove the flesh. Cut into 5cm/2 inch pieces.
2. Heat the oil in a large frying pan or wok. Add the shallots, ginger, garlic and minced pork and stir-fry for 1 minute. Add the pieces of lobster and stir-fry for a further 2 minutes.
3. In a bowl, blend the cornflour together with the water and soy sauce then beat in the eggs and sherry . Add the salt, pepper and sugar then pour the mixture into the pan and bring to the boil stirring gently. Reduce the heat, cover and cook for 2 minutes or until sauce thickens. Serve immediately with plain boiled rice.
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