Try this Lobster Cantonese recipe, or contribute your own.
Suggest a better description1. Put the live lobster in a pot of boiling water for 2 minutes until it is still and the shell has changed to an orange color, but not cooked. Drain it. Chop off the head and legs, split the lobster tail in half lengthwise; then cut each half into 3 or 4 pieces. Discard the sac near the eyes. Chop the large claws in half lengthwise and the small parts in two. Place the lobster pieces in a dish and refrigerate until ready to cook.
2. Shred garlic and mince ginger. Crack eggs in a bowl and break the egg yolk, but do not beat. Mix seasoning sauce and set aside.
3. Heat 2 T. oil in the frying pan, and fry the garlic for 30 seconds. Add the ground pork and stir-fry for 1 1/2 minutes breaking up the lumps.
4. Add the lobster pieces to the pork, pour in rice wine and stir for 1 minute. Cover and cook for another minute. Add the seasoning sauce, stir and cook until the sauce is slightly thickened.
5. Add the eggs to the cooked lobster. Turn off the heat and cover the frying pan for 1 minute and let the eggs get slightly firm. Spoon the lobster sauce over the lobster. Serve hot.
PS: fresh or frozen crab is a good substitute for lobster.
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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 320 | ||
Calories from Fat: 156 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.3g | 23 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 322.5mg | 99 % | |
Sodium 3892.3mg | 134 % | |
Potassium 496.6mg | 13 % | |
Total Carbohydrate 12.6g | 4 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 11.1g | ||
Protein 27.2g | 39 % | |
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. |
Calories per serving: 320
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