Basic Deep-Fried Lobster

INGREDIENTS

INSTRUCTIONS

1. Clean and shell lobster. Cut meat in 1/2-inch cubes.
2. Beat egg lightly and blend to a batter with cornstarch, water and salt.
Dip lobster cubes in batter to coat.
3. Heat oil. Add lobster cubes, a few at a time, and deep-fry about 1/2
minute.  Then reduce heat to medium and deep-fry until golden. Drain on
paper toweling.
4. Arrange lobster on a bed of shredded lettuce, sprinkle with pepper and
serve. VARIATIONS:
1.  After step 1, marinate lobster cubes in a mixture of 2 tablespoons
sherry, 1 tablespoon oyster or soy sauce, and 2 slices fresh ginger root,
minced. Let stand 30 minutes, tossing cubes occasionally; then drain,
discarding marinade. Pick up step 2.
2. After step 1, wrap each lobster cube in half a strip of bacon. Pick up
step
2.  In step 2, for the cornstarch batter, substitute either of the
following:
a. 2 eggs, lightly beaten, and 3/4 cup flour. (If necessary, add a few
drops of water to thin.)
b. 2 eggs, lightly beaten; 1/4 cup flour; 1/4 cup water-chestnut flour;
1/2 teaspoon salt; and 1/4 teaspoon garlic powder.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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