CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Meats, Grains, Eggs |
Chinese |
Seafood, Main dish |
5 |
Servings |
INGREDIENTS
1 |
|
Live lobster 2 to 2 1/2 lbs. |
2 |
tb |
Oil |
1 |
cl |
Garlic, minced |
2 |
tb |
Rum |
1/2 |
c |
Chicken or veal broth |
1 |
c |
Bean sprouts |
1 |
c |
Water chestnuts, sliced |
1 |
c |
Snow peas |
1 1/2 |
c |
Chinese cabbage, coarsley cut |
|
|
Salt & fresh black pepper |
1 |
|
Egg, beaten |
INSTRUCTIONS
1>. Cook the lobster. Cool, clean and remove the meat from the shell.
Slice. 2>. In a skillet, or wok, heat the oil and the sliced lobster meat
and garlic. Cook briefly. 3>. Add the rum, broth and vegetables and simmer,
uncovered, for 5 minutes. Season with the salt and pepper. Add the egg
beaten with a little of the hot sauce and cook, stirring until hot. Do not
let boil.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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