Name: Lobster Cantonese #2
Ingredients: 1 (1.5-2 pound) lobster; 1/4 lb Lean pork; 1 Scallion; 2 sl Fresh ginger root; 2 Eggs; 2 tb Cornstarch; 2 tb Sherry; 2 tb Soy sauce; 1/2 ts Salt; 1/2 c Water (up to); 4 tb Oil

Oh, then, let us hear these arguments of Christ, whenever we feel ourselves grow dull and careless: “Did I die for these souls, and will not you look after them? Were they worth My blood, and are they not worth your labor? Did I come down from heaven to earth, ‘to seek and to save that which was lost;’ and will you not go to the next door, or street, or village, to seek them? How small is you condescension and labor compared to Mine! I debased Myself to this, but it is your honor to be so employed. Have I done and suffered so much for their salvation, and was I willing to make you a fellow-worker with Me, and will you refuse to do that little which lies upon your hands?”

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Eggs	Cantonese	Seafood	4	Servings

INGREDIENTS

1		(1.5-2 pound) lobster
1/4	lb	Lean pork
1		Scallion
2	sl	Fresh ginger root
2		Eggs
2	tb	Cornstarch
2	tb	Sherry
2	tb	Soy sauce
1/2	ts	Salt
1/2	c	Water (up to)
4	tb	Oil

INSTRUCTIONS

1. With a cleaver, chop lobster lengthwise in half; then clean. Chop each
half, shell and all, in 1-1/2 inch sections. Chop claws in two.
2. Mince or grind pork; mince scallion and ginger root. Beat eggs lightly.
Then combine with cornstarch, sherry, soy sauce, salt and water, blending
well.
3. Heat oil. Add lobster sections and stir-fry over medium heat until the
shell turns bright red (about 3 minutes).
4. Add pork mixture and cook, stirring, over low heat until meat is cooked
through (3 to 5 minutes). Serve at once.
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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