LOBSTER CANTONESE

Lobster Cantonese image

Provided by Stormy Stewart

Categories Seafood

Number Of Ingredients 17

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2 lobster tails (about 1 pound each)
1 tsp salt
2 Tbsp all purpose flour
1 clove garlic, minced
1 Tbsp salted black beans, (also called fermented black beans) pounded and soaked in 1 tablespoon water
1 Tbsp ginger, finely minced
1 scallion, finely chopped
1/4 lb ground pork
2 Tbsp sherry
1 Tbsp light soy sauce
1 c chicken stock
1 Tbsp cornstarch, dissolved in 2 tablespoons water
2 scallions, cut into 1-inch pieces
1 egg, beaten
2-4 c oil for deep-frying and stir-frying
I ADD, BUTTON MUSHROOMS, BAMBOO SHOOTS, SLICED WATER CHESTNUTS, AND CHINESE PEA PODS TO MINE.
I SERVE WITH FRIED RICE

Steps:

1. Cut each lobster tail in half. Wash thoroughly. Drain. Cut tails into pieces 1 1/2 inches in length, leaving shells on. Sprinkle 1/2 teaspoon of salt and the flour on lobster. Mix garlic with black bean mixture in a bowl. Stir well. Heat oil for deep-frying to smoking hot. Put in lobster pieces. Deep-fry until shells are red. Drain. Remove. Reheat 1 tablespoon of oil in wok. Stir-fry black bean mixture 30 seconds. Remove. Reheat 2 tablespoons of oil in wok. Stir-fry ginger and scallion until there is an aroma, about 30 seconds. Add pork. Stir-fry on high heat until color changes. Add 1 tablespoon of sherry, soy sauce, black bean mixture, and stock. Bring to boil. Add lobster to meat mixture. Add 1 tablespoon sherry. Cover. Cook 3 minutes. Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with 1/2 teaspoon salt. Add scallions. Slowly pour in beaten egg. Stir-fry about 10 seconds. Remove.
2. NOTE: I CHEAT. I take the shells off before cooking.