LOBSTER CANTONESE STYLE 
1 lobster, about 1 1/2 lbs.
3 tbsp. vegetable oil
1 tbsp. finely chopped garlic
1 scallion, finely shredded
1/4 lb. lean boneless pork, finely ground
2 eggs, light beaten
About 1 qt. vegetable oil (to completely immerse the lobster)

MIXTURE A:

1 tsp. soy sauce
1/2 tsp. salt
1 tsp. sugar
2 tbsp. cornstarch
1/8 tsp. white pepper
1 c. chicken stock or cold water

Chop up the lobster by laying it, shell side up, on a chopping board. Hold the lobster firmly in place. With a large heavy knife, chop off the head at the first joint in the shell. Twist off the large claws, then separate the claws themselves from the joints. Chop both claws and joints in two, lengthwise. Chop off and discard all the small legs. Now, pull the outer shell off the head of the lobster. Remove the gelatinous stomach sac and the gills. Now turn the lobster over and split the body and tail in half lengthwise. Discard the liver and/or roe, if there is any, as well as the long, white intestinal vein. Then, cutting crosswise, chop the body and the tail into 1-inch pieces.

Heat the oil in a large pot (oil should come halfway up the sides) until it's very hot. Add the lobster pieces, which should be totally immersed, and cook until the lobster meat turns white. Remove from the pot and drain well. combine the ingredients for Mixture A and stir until ingredients are well dissolved.

Set a wok or 12-inch frying pan over high heat for 45 seconds. Pour in the 3 tablespoon oil and swirl it about in the pan. Heat for 30 seconds, then add the scallions and garlic. Stir fry a few seconds, making sure the garlic doesn't burn. Add the pork and stir fry until the meat is no longer pink. Add the lobster pieces and stir fry for 1 minute. Give Mixture A a quick stir to recombine it and pour it into the wok. When the mixture becomes thick and clear, slowly pour in the beaten eggs. And keep stirring the lobster for a couple of seconds. Holer dinner is ready!

A Chinese expression.

Soup: French Onion Soup Gratinee

Salad: Mixed greens with Vinaigrette

Sorbet: Lemon Ice

Entree: Filet of Sole Stuffed with Salmon Mousse, with Lemon Dill Beurre Blanc

Saffron Rice with Slivered Almonds

Fresh Asparagus Spears

Dessert: Orange-Yogurt Chiffon Pie

Wine: Macon-Villages Chardonnay

 

Recipe Index