Easiest Way to Prepare Speedy Cantonese style lobster

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The ingredients needed to make Cantonese style lobster:

1. Take 2 small 1 pound fresh live lobster.
2. Get 1/3 cup peanut oil divided.
3. Make ready 3 clove garlic, crushed
4. Make ready 1 slice fresh ginger root, minced.
5. Make ready 1 cup chicken broth
6. Prepare 1 tbsp cooking sherry
7. Get 1 tbsp soy sauce
8. Prepare 1 tbsp cornstarch
9. Prepare 1 tsp brown sugar
10. Get 3 green onions chopped.
11. Make ready 1 bullion chicken

Eating lobsters is not an everyday affair because where ever you go this seafood is quite expensive but there are days where the price drops and have the opportunity to grab several of these without selling. Chop up the lobster by laying it, shell side up, on a chopping board. Hold the lobster firmly in place. With a large heavy knife, chop off the head at the first joint in the shell.

Steps to make Cantonese style lobster:

1. Boil lobster for about 4 minutes then Rinse the lobster, and hold the belly up. At the bottom of the tail there is a small opening stick a long answer in it to drain any urine left in its body. Then crack the tail off and chop it into small pieces. Crack the claws in half as well. Chop the body in small pieces.
2. Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic and fry for about 1 minute. Throw in the lobster pieces and fry until they are cooked through about 4 - 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm.
3. Heat the remaining oil in the skillet. Add the minced ginger for couple minutes. Pour in the chicken broth and bring to a boil stirring constantly. In a small bowl mix together the sherry, soy sauce, cornstarch and Brown sugar until well blended. Add the sherry mixture to the pan and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.
4. Stir in the green onions and turn the heat off. Finally return the lobster to the pan and cook over low heat for a few minutes to blend the flavours. Transfer to a serving dish and let stand covered for a few minutes before serving.

Hold the lobster firmly in place. With a large heavy knife, chop off the head at the first joint in the shell. Red is for Valentine's Day and for Chinese New Year too! Be the first to review this recipe. From Madame Wong's Long-life Chinese Cookbook.

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