Lobster Cantonese Style Recipe

Directions

1. 1
   Chop up the lobster by laying it, shell side up, on a chopping board.
2. 2
   Hold the lobster firmly in place.
3. 3
   With a large heavy knife, chop off the head at the first joint in the shell.
4. 4
   Twist off the large claws, then separate the claws themselves from the joints.
5. 5
   Chop both claws and joints in two, lengthwise.
6. 6
   Chop off and throw away all the small legs.
7. 7
   Now, pull the outer shell off the head of the lobster.
8. 8
   Remove the gelatinous stomach sac and the gills.
9. 9
   Now turn the lobster over and split the body and tail in half lengthwise.
10. 10
    Throw away the liver and/or possibly roe, if there is any, as well as the long, white intestinal vein.
11. 11
    Then, cutting crosswise, chop the body and the tail into 1-inch pcs.
12. 12
    Heat the oil in a large pot (oil should come halfway up the sides) till it's very warm.
13. 13
    Add in the lobster pcs, that should be totally immersed, and cook till the lobster meat turns white.
14. 14
    Remove from the pot and drain well.
15. 15
    combine the ingredients for Mix A and stir till ingredients are well dissolved.
16. 16
    Set a wok or possibly 12-inch frying pan over high heat for 45 seconds.
17. 17
    Pour in the 3 Tbsp.
18. 18
    oil and swirl it about in the pan.
19. 19
    Heat for 30 seconds, then add in the scallions and garlic.
20. 20
    Stir fry a few seconds, making sure the garlic doesn't burn.
21. 21
    Add in the pork and stir fry till the meat is no longer pink.
22. 22
    Add in the lobster pcs and stir fry for 1 minute.
23. 23
    Give Mix A a quick stir to recombine it and pour it into the wok.
24. 24
    When the mix becomes thick and clear, slowly pour in the beaten Large eggs.
25. 25
    And keep stirring the lobster for a couple of seconds.
26. 26
    Holer dinner is ready!
27. 27
    A Chinese expression.
28. 28
    Soup: French Onion Soup Gratinee
29. 29
    Salad: Mixed greens with Vinaigrette
30. 30
    Sorbet: Lemon Ice
31. 31
    Entree: Filet of Sole Stuffed with Salmon Mousse, with Lemon Dill Beurre Blanc
32. 32
    Saffron Rice with Slivered Almonds
33. 33
    Fresh Asparagus Spears
34. 34
    Dessert: Orange-Yogurt Chiffon Pie
35. 35
    Wine: Macon-Villages Chardonnay