INGREDIENTS

INSTRUCTIONS

Clean and shell lobster. Cut meat in 1/2-inch cubes. Beat egg lightly
and blend to a batter with cornstarch, water and salt. Dip lobster
cubes in batter to coat. 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. Arrange lobster on a  bed of
shredded lettuce, sprinkle with pepper and serve. VARIATIONS:  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. After step 1, wrap each  lobster
cube in half a strip of bacon. Pick up step In step 2, for  the
cornstarch batter, substitute either of the following: 2 eggs,  lightly
beaten, and 3/4 cup flour. (If necessary, add a few drops of  water to
thin.) 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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Nutrition (calculated from recipe ingredients)
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Calories: 242
Calories From Fat: 37
Total Fat: 4.1g
Cholesterol: 378.8mg
Sodium: 1280.3mg
Potassium: 506.9mg
Carbohydrates: 8g
Fiber: <1g
Sugar: <1g
Protein: 40.5g