Recipe - Steamed Lobster Tails Stuffed With Pork

4 Dried black mushrooms
2 tablespoon Fermented black beans
4 (large) lobster tails
One fourth cup Water chestnuts
One half pound Lean pork
2 tablespoon Oil
1 teaspoon Salt
1 Clove garlic
2 teaspoon Cornstarch
One half cup Water
2 tablespoon Soy sauce
2 tablespoon Oil

1. Separately soak dried mushrooms and fermented black beans.

2. Remove lobster meat from tails, reserving the shells. Mince lobster,
together with water chestnuts and soaked mushrooms. Separately mince or
grind pork.

3. Heat oil. Add pork and stirfry to brown lightly (2 to 3 minutes).

4. Let pork cool; then add to lobster mixture, along with salt, mixing well
to blend. Divide mixture in 4 parts, forming each into a ball. Toss each
ball hard against a chopping board 10 to 15 times to drive out the air.
Then stuff mixture into lobster shells. Arrange, stuffingside up, on a
shallow heatproof dish.

5. Steam until done (about 20 minutes). See "Howto Section".

6. Meanwhile mince garlic; then mash with soaked black beans. Blend
cornstarch, cold water and soy sauce to a paste.

7. Heat remaining oil. Add garlicblack bean mash; stirfry a few times.
Then stir in cornstarch paste to thicken. Pour sauce over lobster tails and
serve.

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