Recipe - Basic Deep-Fried Lobster

1 (1.52 pound) lobster
2 Eggs
4 tablespoon Cornstarch
2 tablespoon Water
One half teaspoon Salt
Oil for deepfrying
Lettuce
Pepper

1. Clean and shell lobster. Cut meat in 1/2inch cubes.

2. Beat egg lightly and blend to a batter with cornstarch, water and salt.
Dip lobster cubes in batter to coat.

3. Heat oil. Add lobster cubes, a few at a time, and deepfry about 1/2
minute. Then reduce heat to medium and deepfry until golden. Drain on
paper toweling.

4. Arrange lobster on a bed of shredded lettuce, sprinkle with pepper and
serve. VARIATIONS:

1. After step 1, marinate lobster cubes in a mixture of 2 tablespoons
sherry, 1 tablespoon oyster or soy sauce, and 2 slices fresh ginger root,
minced. Let stand 30 minutes, tossing cubes occasionally; then drain,
discarding marinade. Pick up step 2.

2. After step 1, wrap each lobster cube in half a strip of bacon. Pick up
step

2. In step 2, for the cornstarch batter, substitute either of the
following:

a. 2 eggs, lightly beaten, and Three fourths cup flour. (If necessary, add a few
drops of water to thin.)

b. 2 eggs, lightly beaten; One fourth cup flour; One fourth cup waterchestnut flour;
One half teaspoon salt; and One fourth teaspoon garlic powder.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.