Chinese Cheese cake recipe

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Bonus Chineese Recipe

Lobster Cantonese Style

The Chinese like to cook lobster – as well as crab and shrimp – in the shell because it holds the moisture in and because it makes a beautiful presentation. For the fullest enjoyment of this dish, dispense with table manners and use your fingers. Suck the sauce from the lobster pieces, then remove the meat from the shell.

My mother always insisted on getting an active live lobster; it had to be flapping vigorously when she picked it up. Some people are a bit squeamish when it comes to chopping up a live lobster. The first cut, which splits the lobster in two, kills it instantly, but if this bothers you, plunge the lobster in boiling water first. I do not recommend buying ready cooked lobster because the meat is usually dry and overcooked. Be sure to cook the lobster as soon as it is chopped.

1 live lobster ( 1 ½ to 2 pounds)
¼ pound ground pork (about ½ cup)
2 slices unpeeled gingerroot, 1 X 1/8 inch each)
2 garlic cloves, crushed and peeled
1 ½ tablespoons fermented black beans, coarsely chopped
2 teaspoons dry sherry
½ teaspoon salt
1 ½ tablespoons dark soy sauce
¼ teaspoon sugar
3 tablespoons canola, corn, or peanut oil
1 ½ tablespoons cornstarch, dissolved in ¼ cup water
1 egg, beaten

1. Rinse the lobster in cold water and dry with paper towels or plunge it into a pot of boiling water for a few seconds. Cut and chop the lobster through the shell into 14 pieces as shown. Make the first cut down the middle, splitting the lobster in two. Collect the tomalley, place it in a bowl, and break it into small pieces. Discard the legs, intestine, sacks in the tip of the head, and spongy gills.

2. Combine the pork, gingerroot, garlic, black beans, and sherry in a small dish. Set aside. Mix together salt, soy sauce, sugar, and ¾ cup water in another dish. Set aside.

3. Heat the oil in a wok or stir-fry pan over medium-high heat. When the oil is hot but not smoking, add the pork mixture and the tomalley; they should sizzle. Stir for 2 to 3 minutes, or until the pork is no longer pink.

4. Add the lobster pieces and give a couple of big turns with a spatula. Add the soy sauce mixture. Cover and bring to a boil. Reduce the heat to a simmer and cook for 3 to 4 minutes, or until the lobster shell turns bright coral and the meat turns white and pink.

5. Uncover the pan and transfer the lobster pieces with a slotted spoon to a serving plate. Increase the heat to medium-high. When the liquid begins to boil, stir in the cornstarch slurry. When the liquid thickens, add the egg, stirring a few times to create ribbons. Return the lobster to the pan and give a couple of big turns with a spatula to mix well. Serve hot.