Directions:
- Bring 6 quarts water with 3 tablespoons salt to a boil in an 8- to 10-quart pot over high heat.
- Meanwhile, stir together cornstarch, broth, rice wine, soy sauce, sugar, and pepper in a small bowl until sugar is dissolved.
- Plunge lobsters headfirst into boiling water, then cover tightly and cook for 2 minutes from time lobsters enter water. Transfer lobsters with tongs to a large bowl of ice and cold water to stop cooking (lobsters will not be fully cooked), then drain lobsters in a colander. When cool enough to handle, twist off tail and claws (including joints) of 1 lobster. Cut body in half lengthwise through shell with shears, then remove and discard sand sacs from inside head. Cut body in half again crosswise. Halve tail lengthwise through shell with a cleaver or large heavy knife, then cut each half crosswise into 4 pieces. Working with same lobster, 1 claw at a time, wrap claws with joints in a kitchen towel and twist off claws from joints. Unwrap claws, then crack joints with a mallet or back of a large heavy knife. Chop claws in half lengthwise between pincers with a cleaver or large heavy knife. Transfer lobster pieces to a bowl, keeping meat in shells. Repeat with second lobster, putting pieces of second lobster in another bowl.
- Heat wok over high heat until a drop of water evaporates instantly. Pour 1 tablespoon vegetable oil down side of wok, then tilt wok to swirl oil, coating side. When oil begins to smoke, add pieces of 1 lobster and stir-fry just until meat starts to turn opaque, about 1 1/2 minutes. Transfer cooked lobster with a slotted spoon to a large bowl. Repeat with second lobster, transferring cooked pieces to same bowl.
- Add remaining tablespoon vegetable oil to wok, swirling to coat, then add beans, garlic, ginger, scallions, and pork and stir-fry until pork is no longer pink, about 1 minute.
- Stir cornstarch mixture, then add to pork in wok and bring to a boil. Add lobster and stir to coat, then reduce heat and simmer, covered, 2 minutes. Remove lid and pour eggs over lobster mixture in a thin circular stream. Cover wok and simmer just until eggs begin to set, 1 to 2 minutes. Drizzle with sesame oil, then gently toss. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 440.71 Kcal (1845 kJ) | ||
| Calories from fat | 129.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.44g | 22% | |
|---|---|---|---|
| Cholesterol | 292.45mg | 97% | |
| Sodium | 908.39mg | 38% | |
| Potassium | 158.21mg | 3% | |
| Total Carbs | 6.1g | 2% | |
| Sugars | 1.22g | 5% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 63.99g | 128% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 1mg | 5% | |
| Calcium | 34.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 121.86 Kcal (510 kJ) | ||
| Calories from fat | 35.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 22% | |
|---|---|---|---|
| Cholesterol | 80.86mg | 97% | |
| Sodium | 251.17mg | 38% | |
| Potassium | 43.75mg | 3% | |
| Total Carbs | 1.69g | 2% | |
| Sugars | 0.34g | 5% | |
| Dietary Fiber | 0.19g | 3% | |
| Protein | 17.69g | 128% | |
| Vitamin C | 0.9mg | 6% | |
| Iron | 0.3mg | 5% | |
| Calcium | 9.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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