2 lb Lobster tails
1 Clove garlic, minced
1 ts Fermented black beans,
-rinsed and drained
2 tb Oil
1/4 lb Ground pork
1 1/2 c Hot water
1 1/2 tb Soy sauce
1 ts MSG (optional)
2 tb Cornstarch
3 tb Dry sherry
1 Egg
3 tb 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.
