New York Times Lobster Moana Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1: Live lobster 2 to 2 1/2 lbs.,
2 tbsp: Oil,
1 centiliter: Garlic, minced
2 tbsp: Rum,
1/2 cup: Chicken or veal broth,
1 cup: Bean sprouts,
1 cup: Water chestnuts, sliced
1 cup: Snow peas,
1 1/2 cup: Chinese cabbage, coarsley cut
Salt & fresh black pepper,
1: Egg, beaten
Directions:
1>. Cook the lobster. Cool, clean and remove the meat from the shell.
Slice. 2>. In a skillet, or wok, heat the oil and the sliced lobster
meat and garlic. Cook briefly. 3>. Add the rum, broth and vegetables
and simmer, uncovered, for 5 minutes. Season with the salt and
pepper. Add the egg beaten with a little of the hot sauce and cook,
stirring until hot. Do not let boil.
Source from luhu.jp
Slice. 2>. In a skillet, or wok, heat the oil and the sliced lobster
meat and garlic. Cook briefly. 3>. Add the rum, broth and vegetables
and simmer, uncovered, for 5 minutes. Season with the salt and
pepper. Add the egg beaten with a little of the hot sauce and cook,
stirring until hot. Do not let boil.
Source from luhu.jp