Lobster Cantonese #1
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INGREDIENTS
- 3 -(up to)
- 2 Garlic
- 1/4 c Water
- 1 1.5-pound lobster ; (up to 2-pounds)
- 2 Eggs
- 1 tb Cornstarch
- 2 ts Soy sauce
- 1/2 c Vegetable stock
- 1/2 ts Salt
- 1 -(up to)
- 3 tb Water
- 1/4 lb Lean pork
- 4 tb Vegetable oil
INSTRUCTIONS
1. With a cleaver, chop lobster lengthwise in half; then clean. Chop each half, shell and all, in 1-1/2 inch sections. Chop claws in two. 2. Mince or grind pork. Crush garlic. 3. Heat oil. Add salt, then garlic, and brown lightly. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). Sprinkle with soy sauce; stir-fry, 1/2 minute more. 4. Add lobster sections; stir-fry 1 minute. Stir in stock and heat quickly. Then cook, covered, over medium heat, until done (about 3 minutes): the meat should be chalky white; the shell bright red. 5. Meanwhile, in one cup, beat eggs lightly with water and set aside. In another cup, blend cornstarch and remaining water to a paste. 6. Stir in cornstarch paste to thicken; then turn off heat and stir in beaten eggs until creamy. (Turning off the heat helps retain the eggs rich yellow color and makes for a smooth-flowing sauce; it prevents the egg from overcooking, coagulating and turning white.) Serve at once. NOTE: For best results, start with a live lobster. VARIATIONS: 1. For the lobster, substitute 6 crabs. Shell, crack claws, discard feet. Chop each crab in 4 Pieces. 2. In step 3, omit the salt and garlic clove. Mash 1 tablespoon fermented black beans (soaked) with 1 clove garlic, minced, and add to the hot oil. (You may also at this point add 1 slice fresh ginger root, minced; and/or a few drops of sesame oil.) Stir-fry a few times to heat; then add minced pork. 3. In step 4, before adding the stock, sprinkle lobster with 1/4 teaspoon salt, 1/4 teaspoon sugar, a dash of pepper and 1 teaspoon sherry. Stir-fry a few times to blend in. 4. In step 4, substitute for the stock a mixture of 1 tablespoon soy sauce, 1 tablespoon sherry, 1/4 cup water, 1/2 teaspoon sugar and 1 slice fresh ginger root, minced. 5. In step 5, add to the cornstarch paste 1/4 teaspoon sugar and 2 teaspoons soy sauce. 6. In step 6, add with the beaten eggs 1 scallion stalk, minced. From
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (526g) | ||
| Recipe Makes: 4 | ||
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| Calories: 639 | ||
| Calories from Fat: 382 (60%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 42.4g | 57 % | |
| Saturated Fat 11.3g | 57 % | |
| Monounsaturated Fat 20g | ||
| Polyunsanturated Fat 7.4g | ||
| Cholesterol 665.4mg | 205 % | |
| Sodium 1362.1mg | 47 % | |
| Potassium 527.6mg | 14 % | |
| Total Carbohydrate 9.9g | 3 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 9.4g | ||
| Protein 52.3g | 75 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 639
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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