Bring large pot of water
to a boil. Split lobster tails in two. Plunge into boiling water for 1
minute. Remove. Pull meat slightly away from, but not out of shell. Set
Heat oil in large skillet
or Dutch oven. Stir in garlic and ginger and cook over medium heat until
garlic just begins to turn golden. Do not burn.
Add lobster, clams, shrimp
and scallops to pot. Cover and let cook just until clam shells open, about
5 - 7 minutes.
Blend together flour,
eggs, milk and wine. Using a whisk combine until smooth. Stir in scallions
When shrimp have turned
pink, remove pan from the heat. Let rest 1 minute and stir in sauce. It
will look like a Chinese egg drop sauce.
Season to taste with
salt and pepper.
Serves: 6 - 8
This recipe from www.inmamaskitchen.com
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