| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | 1.5-2 pound lobster | |
| 1/4 | lb | Lean pork |
| 2 | Scallion stalks | |
| 2 | Fresh ginger root | |
| 2 | Eggs | |
| 2 | T | Oil |
| 2 | T | Soy sauce |
| 1 | T | Sherry |
| 1/2 | t | Salt |
| t | Sugar | |
| 1 | ds | Pepper |
| Lettuce |
INSTRUCTIONS
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. Arrange lobster, meat-side up, on a heatproof platter. Mince or grind pork, scallions and ginger root; beat eggs lightly. Then combine, together with oil, soy sauce, sherry, salt, sugar and pepper. Blend well. Spread mixture over lobster and stream until done (about 30 minutes). See "How-to Section". Garnish with shredded lettuce and serve. VARIATIONS: For the lobster, substitute 6 crabs. For the pork mixture, substitute either of the following combinations: 1/4 pound pork, minced; 1 teaspoon fermented black beans (soaked), mashed together with 2 garlic cloves, minced; 2 eggs, lightly beaten; 1 tablespoon smoked ham and 1 scallion stalk, both minced; and 1/2 teaspoon salt. 1/4 pound pork, minced; 4 dried black mushrooms (soaked), minced, 4 water chestnuts, minced; 1 tablespoon oil, 1 teaspoon sherry, 1/2 teaspoon salt, 1/2 teaspoon sugar and the white of a Chinese salt egg. (After spreading mixture over lobster, mash the yolk of the salt egg and sprinkle on top.) 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: 214
Calories From Fat: 72
Total Fat: 8.1g
Cholesterol: 265mg
Sodium: 1040.9mg
Potassium: 435.5mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 31.6g