Lobster Cantonese

If you cannot bear to cut up a live lobster, have the fish dealer cut it for you. Lobster Cantonese is popular in America, as many Chinese immigrants came from the province of Canton and accustomed their new country to their delicious cooking.

• 2 cloves garlic, minced
• 1 slice ginger, minced
• 1 tablespoon salted black beans
• 1/2 teaspoon sugar
• 1 tablespoon light soy sauce
• 2 tablespoons sherry wine
• 2 tablespoons peanut oil
• 1/2 pound ground pork
• 1 cup soup stock or water
• 1 live lobster, 1 - 1/2 pounds, cut up
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 2 tablespoons dark soy sauce
• 2 eggs, lightly beaten
• 3 scallions,finely sliced
• Chinese parsley (cilantro) as garnish

METHOD

Mix together garlic, ginger and black beans. Set aside.

In a separate dish, mix together sugar, light soy sauce and sherry. Set aside.

Heat wok to smoke point. Swirl in peanut oil. Stir in garlic mixture. Stir just to to mix and add pork. Stir-fry for 2 minutes.

Stir in sugar/soy mixture. Stir-fry for thirty seconds and pour in stock, stirring to mix. Put in lobster, cover and cook for 3 - 4 minutes.

Lift cover and add cornstarch/water and dark soy sauce. Let sauce thicken for 1 minute, stirring, and turning lobster to coat well.

Remove from heat, and pour eggs evenly over top of lobster without stirring.

Scoop into a serving dish. Sprinkle top with scallions. Garnish with springs of Chinese parsley

Serves: 4

This recipe from www.inmamaskitchen.com

Contributor: John Liang for Karen Liang

Light and dark soy sauces: To a Chinese cook, light soy sauce is used for the salty taste while dark soy sauce is used to give depth of color. This lobster Cantonese calls for both, but use only one if it's not available to you. The great foods of the world were developed with indigenous ingredients and there's no reason to not enjoy this classic Chinese dish.

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