Recipe - New York Times Lobster Moana

1 Live lobster 2 to 2 One half lbs.
2 tablespoon Oil
1 cl Garlic, minced
2 tablespoon Rum
One half cup Chicken or veal broth
1 cup Bean sprouts
1 cup Water chestnuts, cut or sliced up
1 cup Snow peas
1 One half cup Chinese cabbage, coarsley
cut
Salt & fresh black pepper
1 Egg, beaten

1. Cook the lobster. Cool, clean and remove the meat from the shell.
Slice. 2. In a skillet, or wok, heat the oil and the cut or sliced up lobster meat
and garlic. Cook briefly. 3. Add the rum, broth and vegetables and simmer,
uncovered, for 5 minutes. Season with the salt and pepper. Add the egg
beaten with a little of the hot sauce and cook, stirring until hot. Do not
let boil.

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