2 lb lobster tails
1 clove garlic, minced
1 tsp fermented black beans, rinsed and d, rained
2 tbsp oil
1/4 lb ground pork
1 1/2 cup hot water
1 1/2 tbsp soy sauce
1 tsp msg (optional)
2 tbsp cornstarch
3 tbsp dry sherry
1 egg
3 tbsp water
1 cilantro sprigs
1 green onion curls
1 hot cooked rice
Directions
For the best results in preparing this attractive Chinese dish cook
the lobster pieces as quickly as possible. The beaten egg added to
the sauce makes it richer and creamier.
With sharp knife, pry lobster meat from shell and slice into
medallions. Mince garlic and black beans together. Heat oil in wok or
skillet and add garlic mixture. Cook and stir a few seconds. Add pork
and cook about 10 minutes, stirring to break up meat. Add hot water,
soy sauce and MSG. Add lobster medallions and cook 2 minutes. Mix
cornstarch and sherry and stir into sauce. Beat egg with 3
tablespoons water and blend into sauce. Cook over low heat 30
seconds, stirring constantly. Sauce should be creamy but not heavy.
Spoon sauce into center of platter. Arrange medallions in sauce in
decorative pattern. Garnish with cilantro and green onion curls. For
each serving, place a few lobster medallions over rice in bowl. Spoon
sauce over lobster.
Servings: 4 servings
Lobster Cantonese Recipe brought to you by Recipe Ideas
Categories: Fish; Lobster; Seafood
The History of Recipes
Historians have tracked the existance of recipes way back into history, certainly as far back as the Egyptians, and maybe even further. Having said that, these, old recipes were just very simple hieroglyphic recipes for preparing food.
Later on, in Roman times around 25BC a roman called Apicius created some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the chefs of Roman times were skilled in the use of many different aromatic flavors, including some familiar names like bay, fennel and parsley. For the next few years, the powerful and rich strove to lay on the most exotic banquets, and as a result the best cooks and their recipe collections were at a premium. Nevertheless, it wasn`t until the 1800s that cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes to help cooks of their time. The introduction of the TV gave us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Lobster Cantonese recipe.
