Lobster Tail With Lobster Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 25 |
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This one is also from the Diana Liu cookbook. I haven't tried this yet. Lobster in my part of the country is too expensive for me to make this. Ingredients:
2 lobster tails, cut into bite-size pieces, shell left on |
1/2 lb ground pork |
2 green onions, cut into 1 1/2 ' lengths |
4 slices ginger, 1-inch x 2-inch (or 1 tblsp. ginger juice) |
1 tablespoon sherry wine |
1 tablespoon preserved black bean, mashed |
2 eggs, slighty beaten |
1/2 cup broth |
2 tablespoons soy sauce |
4 tablespoons oil |
1/2 teaspoon salt |
Directions:
1. Heat 2 Tblsp. oil in frying pan until hot.
2. Saute green onions and ginger 1 minute.
3. Add lobster and stir-fry 4 minutes; remove from pan; set aside.
4. Heat 2 more Tblsp. oil in frying pan until hot.
5. Stir-fry pork and salted black beans 5 minutes.
6. Add broth, soy sauce, sherry, and salt; bring to boil.
7. Pour eggs slowly into pork mixture and stir gently.
8. Add lobster pieces; cook 2 more minutes.
9. Serve hot as part of a chinese meal.
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