Serves: 4
Total Calories: 1,199
1. Cut each lobster tail in half. Wash thoroughly. Drain. Cut tails into pieces 1 1/2 inches in length, leaving shells on.
2. Sprinkle 1/2 teaspoon of salt and the flour on lobster.
3. Mix garlic with black bean mixture in a bowl. Stir well.
4. Heat oil for deep-frying to smoking hot. Put in lobster pieces. Deep-fry until shells are red. Drain. Remove.
5. Reheat 1 tablespoon of oil in wok. Stir-fry black bean mixture 30 seconds. Remove.
6. Reheat 2 tablespoons of oil in wok. Stir-fry ginger and scallion until there is an aroma, about 30 seconds. Add pork. Stir-fry on high heat until color changes. Add 1 tablespoon of sherry, soy sauce, black bean mixture, and stock. Bring to boil.
7. Add lobster to meat mixture. Add 1 tablespoon sherry. Cover. Cook 3 minutes.
8. Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with 1/2 teaspoon salt. Add scallions. Slowly pour in beaten egg. Stir-fry about 10 seconds. Remove.
May be prepared in advance through step 6 and refrigerated, or frozen after step 8.
This Lobster Cantonese recipe is from the Cook'n Deep Fried Cookbook. Download this Cookbook today.
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