Text 5632, 103 rader
Skriven 2011-01-09 05:05:00 av Dave Drum (1:124/311)
Ärende: Gourmet 446
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lobster Cantonese
 Categories: Oriental, Seafood, Shellfish, Sauces
      Yield: 4 servings
 
      1 tb Cornstarch
    3/4 c  Chicken broth
    1/4 c  Chinese rice wine or dry
           - Sherry
      3 tb Soy sauce
      1 ts Sugar
    1/4 ts Black pepper
      2    (1 1/2 lb) live lobsters
      2 tb Oil
      2 tb Chinese fermented black
           - beans, rinsed, fine chop'd
      2 ts Fine chopped garlic
      2 ts Fine chopped fresh ginger
      4    Scallions; trimmed, in
           - 1 1/2" pieces
    1/4 lb Ground fatty pork
      2 lg Eggs; lightly beaten
      2 ts Asian sesame oil
 
  Special equipment: kitchen shears; a well-seasoned 14"
  flat-bottomed wok with a lid
  
  This is the kind of over-the-top meal guests will talk
  about for days afterward, and it's actually much easier
  to prepare than it might seem. Lobster, ground pork, and
  a host of Asian condiments create a riot of complementary
  flavors.
  
  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 lg 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 pcs
  to a bowl, keeping meat in shells. Repeat with 2nd 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 min.
  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.
  
  Gourmet | October 2006
  
  Yield: Makes 4 servings
  
  MM Format by Dave Drum - 21 October 2006
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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