Recipe - Lobster Cantonese

2 pound Lobster tails
1 Clove garlic, minced
1 teaspoon Fermented black beans,
rinsed and drained
2 tablespoon Oil
One fourth pound Ground pork
1 One half cup Hot water
1 One half tablespoon Soy sauce
1 teaspoon MSG (optional)
2 tablespoon Cornstarch
3 tablespoon Dry sherry
1 Egg
3 tablespoon Water
Cilantro sprigs
Green onion curls
Hot cooked rice

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini