Chinese Food: What's Hot Now: Lobster Cantonese

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Lobster Cantonese Oct 24th 2011, 10:08 Serves 4 to 6 Ingredients: 2 lobster tails (about 1 pound each) 1 teaspoon salt 2 tablespoons flour 1 clove garlic, minced 1 tablespoon salted black beans, (also called fermented black beans) pounded and soaked in 1 tablespoon water 1 tablespoon ginger, chopped fine 1 scallion, chopped fine 1/4 pound ground pork 2 tablespoons sherry 1 tablespoon light soy sauce 1 cup chicken stock 1 tablespoon cornstarch, dissolved in 2 tablespoons water 2 scallions, cut into 1-inch pieces 1 egg, beaten 2 to 4 cups oil for deep-frying and stir-frying Preparation: 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. Reprinted with permission from Madame Wong's Long-life Chinese Cookbook.

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