Update my dinner status, I'm making this tonight.
7 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Clean and shell lobster. Cut meat in 1/2-inch cubes. 2. Beat egg lightly and blend to a batter with cornstarch, water and salt. Dip lobster cubes in batter to coat. 3. Heat oil. Add lobster cubes, a few at a time, and deep-fry about 1/2 minute. Then reduce heat to medium and deep-fry until golden. Drain on paper toweling. 4. Arrange lobster on a bed of shredded lettuce, sprinkle with pepper and serve. VARIATIONS: 1. After step 1, marinate lobster cubes in a mixture of 2 tablespoons sherry, 1 tablespoon oyster or soy sauce, and 2 slices fresh ginger root, minced. Let stand 30 minutes, tossing cubes occasionally; then drain, discarding marinade. Pick up step 2. 2. After step 1, wrap each lobster cube in half a strip of bacon. Pick up step 2. In step 2, for the cornstarch batter, substitute either of the following: a. 2 eggs, lightly beaten, and 3/4 cup flour. (If necessary, add a few drops of water to thin.) b. 2 eggs, lightly beaten; 1/4 cup flour; 1/4 cup water-chestnut flour; 1/2 teaspoon salt; and 1/4 teaspoon garlic powder. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.
