Title: NEW YORK TIMES LOBSTER MOANA
Categories: Seafood, Main dish
Yield: 5 servings
1 Live lobster 2 to 2 1/2 lbs.
2 tb Oil
1 cl Garlic, minced
2 tb Rum
1/2 c Chicken or veal broth
1 c Bean sprouts
1 c Water chestnuts, sliced
1 c Snow peas
1 1/2 c 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 sliced 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.
