Update my dinner status, I'm making this tonight.
2 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. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent" sauces). 2. Clean and shell lobster. Cut meat in 1/2-inch cubes and sprinkle lightly with salt. 3. Combine sugar and soy sauce; then add to lobster cubes and toss gently. Let stand 15 minutes, turning occasionally. Drain, discarding marinade. 4. Beat egg lightly. Dip lobster cubes in egg; then dredge in flour. 5. Deep-fry as in "Basic Deep-fried Lobster" and drain on paper toweling. 6. Reheat sweet-and-pungent sauce. Pour over lobster and serve. VARIATIONS: 1. For the marinade in step 3, substitute 1 tablespoon lemon juice, 1 teaspoon soy sauce. 2. Omit step 4 and coat the cubes instead with the batter (or its variations) given in "Basic Deep-fried Lobster". From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.
