Seafood Recipes - Cantonese Lobster

Ingredients

• 1 x 2lb (1 x 1kg) lobster, claws cracked and sac removed
• 1/3 cup (75ml) peanut oil
• 1 garlic clove, crushed
• 2 inch (5cm) piece of fresh green ginger, peeled and chopped
• 4oz (125g) lean pork, ground
• 1 cup (250ml) chicken stock
• 1 tbsp rice wine or dry sherry
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp cornstarch, mixed to a paste with 2 tbsp water
• 3 spring onions, chopped
• 2 eggs
  Method:
• Cut the lobster into bite-sized pieces and ser aside.
• Heat half the oil in a large, deep frying-pan. When it is hot, add the garlic and stir-fry for 1 minute. Add the lobster pieces and stir-fry for 3 to 5 minutes, or until they are heated through. Transfer to a warmed serving dish and keep hot while you cook the sauce.
• Heat the remaining oil in the same frying-pan. When it is hot, add the ginger and pork and fry, stirring constantly, until the pork loses its pinkness. Pour over the stock and bring to the boil, stirring constantly.
• Combine the wine or sherry, soy sauce and sugar, then stir the mixture into the pan. Stir-fry for 1 minute. Stir in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and becomes translucent. Stir in the spring onions and stir-fry for 1 minute.
• Turn off the heat and beat the eggs once or twice until they are just combined. Gently pour them over the pan mixture, lifting the sides of the mixture to allow the egg to run over and under. When the eggs become creamy and slightly 'set'. spoon the sauce over the lobster and serve at once.
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