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Lobster Tails


Lobster tails Cantonese Style

For Marinating:

1 tsp Coarse salt
1 tsp Palm or brown sugar
1/4 tsp Ground white pepper
3 tbsp. Peanut oil

2 lbs. Lobster tails, cut into chunks
4 tsp. Peanut oil
2 small Onions, cut into 1/4-inch squares
1 tsp. Garlic, minced
2 tbsp. Black bean sauce
1/2 lbs Ground lean pork
1 1/2 cups Chicken stock
3 tbsp. Corn starch
3 tbsp Rice wine
1/4 cup Water
2 Eggs, whipped
few sprigs Cilantro
1 pc Green onion, sliced and curled


Mix marinade ingredients together in large bowl, with sharp knife, slice lobster meat into medallions.

Place medallions in marinade ingredients and rest them there for 15 minutes or a little longer..

Heat the peanut oil in a wok in medium heat and sauté the onions until almost translucent.

Add the minced garlic and black bean sauce and cook until fragrant.

Crumble the ground pork into wok and brown through.

In a small bowl, combine corn starch and rice wine and another bowl, combine 1/4 cup water with eggs, beat until well-mixed.

In hot wok, put the meat mixture, add the chicken stock, salt, sugar, and pepper, add the lobster medallions and cook for 2 minutes.

Add the corn starch, rice wine mixture, and blend into wok sauce.

Add the beaten egg to the mixture, cook over low heat for 30 seconds, stirring constantly.

Spoon sauce into center of serving dish, arrange and coat the lobster medallions nicely in sauce.

Garnish with cilantro and green onion curls.

Serve immediately with steamed rice.

Serve 6-8 people.



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Last modified: May 26, 2003