Lobster Cantonese

Ingredients

• 2 whole live lobsters, about 1 pound each
• 4 tablespoons fermented black beans
• 3 cups water
• 4 garlic cloves, peeled
• 3 scallions
• ¼ cup corn, vegetable or peanut oil
• ¼ pound ground pork
• 4 peeled, chopped fresh water chestnuts
• ½ teaspoon salt
• 2 eggs, beaten
• 1 tablespoon cornstarch
• ½ cup soy sauce

• Nutritional Information

  • Nutritional analysis per serving (5 servings)

    288 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 40 grams protein; 321 milligrams cholesterol; 2970 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

5 servings

Preparation

1. Wash lobsters under cold water. Chop into medium-size pieces with cleaver, leaving claws whole.
2. Soak black beans in 1 cup cold water 10 to 15 minutes. Chop garlic. Drain beans and chop with garlic finely.
3. Chop scallions into 1/4- to 1/2-inch pieces.
4. Heat oil in wok over high flame till smoking.
5. Combine pork, scallions, bean and garlic mixture, water chestnuts and salt in wok. Stir-fry until pork loses pinkness.
6. Pour beaten eggs into meat mixture. Stir well until egg is cooked.
7. Add remaining 2 cups water and cornstarch. Cook until mixture thickens.
8. Add lobster and soy sauce. Mix ingredients together well. Simmer covered 25 to 30 minutes over low heat. Uncover; stir-fry over medium heat until lobster is done (the shell should be a bright red). Serve.