Cantonese Lobster Recipes

Ingredients :

1

2 tablespoons

1 cm

4

1 teaspoon

175 ml

2 tablespoons

2 tablespoons

lobster

groundnut (peanut) oil

piece fresh root ginger, peeled and grated

spring onions, coarsely chopped

sea salt

Chinese Chicken Stock

dark soy sauce

rice wine or dry sherry

1. Insert the point of a large, heavy knife in the back or the lobster's head, then move the knife towards the tail in a series of cutting movements to split the lobster in half.
2. Remove and discard head sac and black intestinal thread.
3. Crack the claws.
4. In a wok, over a moderate heat, heat oil, add lobster pieces, cover and cook for 4 minutes.
5. Remove and drain on absorbent kitchen paper.
6. Pour oil from wok leaving just 1 tablespoonful.
7. Stir ginger, spring onions, salt, stock, soy sauce and rice wine into the wok and bring to the boil.
8. Return lobster pieces to wok, cover and simmer for 5 minutes.
9. Transfer lobster to a warmed serving plate and pour sauce over.

Serves 4

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