Lobster Tail With Lobster Sauce
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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.
- Ready In:
- 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
- Heat 2 Tblsp. oil in frying pan until hot.
- Saute green onions and ginger 1 minute.
- Add lobster and stir-fry 4 minutes; remove from pan; set aside.
- Heat 2 more Tblsp. oil in frying pan until hot.
- Stir-fry pork and salted black beans 5 minutes.
- Add broth, soy sauce, sherry, and salt; bring to boil.
- Pour eggs slowly into pork mixture and stir gently.
- Add lobster pieces; cook 2 more minutes.
- Serve hot as part of a chinese meal.
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This is excellent...but cook the small lobster tails first(if you purchase small tails. Take off the shells. I did not have preserved black bean(mashed some black beans with a little molasses, vinegar & sugar). A tip: stir the beaten eggs in the broth, soy sauce, sherry and salt and bring to a boil. You can use cubed pork instead of ground pork also. If you use large lobsters and use the claws as well, leave on the shells, otherwise take off. It is terrible to crunch a dropped shell piece. I do like this recipe. It is easy, and the steps are easy and you can substitute chunks of blue hake or any white solid fish.Reply