LOBSTER CANTONESE

Prep Time: 30 minutes
Cook Time: 10 minutes
Makes: 4 servings

1 each Live Lobster
3 each Garlic cloves
1 cup + 2 tbsp Peanut oil
¼ pound Ground pork
1 cup Chicken stock
1 tablespoon Ginger, chopped
1 tablespoon Shao hsing wine
to taste Salt
1 ½ teaspoons SugaR
1 tablespoon Cornstarch
2 tablespoons Water
3 each Scallion, minced
2 each Eggs
Flour for dredging

1. Quickly chop or break off the tail of the lobster to sever the tail from the body and kill the lobster.
   
   
2. Cut the tail in half lengthwise, then cut each half into 2 or 3 pieces.
   
   
3. Break off the large claws and set aside.
   
   
4. Split the body in half and remove and discard the small tough sac near the eyes.  Cut each half into 2 or 3 pieces.  Use a pair of kitchen shears to cut off and discard the "feelers" or small claws.
   
   
5. Chop the large claws in half lengthwise.  Crush the small joints attached to the large claws to facilitate eating.
   
   
6. Peel the garlic and pound lightly to flatten. Set aside.
   
   
7. Have ready the oil, pork, broth, and ginger.
   
   
8. Blend together the wine, salt and sugar and set aside.
   
   
9. Blend together the cornstarch and water and set aside.
   
   
10. Cut the scallions into 2 inch lengths and set aside.
    
    
11. Place the eggs in a cup and set aside. Do not beat.
    
    
12. Dredge the cut portion of each lobster piece lightly in flour. When coated, set aside.
    
    
13. Heat the 1 cup of oil in a wok or large skillet, and when it is hot add the garlic. Cook briefly, then remove but reserve the garlic.
    
    
14. To the oil add the lobster and cook, spooning the oil over the pieces so that they cook evenly. Turn the pieces gently. Cook for a total of 5 to 7 minutes, depending on the heat and the size of the pieces. As each piece is suitably cooked, transfer to a serving dish.
    
    
15. In a clean wok, add the 2 tablespoons of oil. Add the reserved garlic and cook, stirring, about 10 seconds. Remove the garlic.
    
    
16. Add the pork to the pan and cook, stirring, over high heat to break up the morsels.
    
    
17. Add the chicken broth and ginger, and when the liquid boils add the wine mixture. Skim the surface as necessary to remove scum and foam. Stir the cornstarch mixture and add it. When thickened, add the scallions and cook briefly. Turn off the heat and gradually add the eggs. Cook until the egg whites are set. Spoon the sauce over the lobster, allowing the egg yolks to break and run over the sauce. Serve immediately.

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