INGREDIENTS

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. Arrange
lobster, meat-side up, on a heatproof platter.
2. 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.
3. Spread mixture over lobster and stream until done (about 30 minutes).
See "How-to Section". Garnish with shredded lettuce and serve. VARIATIONS:
1. For the lobster, substitute 6 crabs.
2. For the pork mixture, substitute either of the following combinations:
a. 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.
b. 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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