Recipe: Cantonese Lobster

Cantonese Lobster
Serves 4

1 (1.2kg / 2 1/2lb) cooked lobster
3 tbsp oil
3 shallots, chopped
2.5cm / 1-inch piece of fresh root ginger, finely chopped
1 garlic clove
100g / 4oz minced lean pork
1 tbsp cornflour
150ml / 5fl.oz. water
2 tbsp soy sauce
2 eggs
2 tbsp sherry
1/2 tsp salt
black pepper
pinch of sugar

Cut the cooked lobster in half lengthways, remove the stomach sac and intestinal vein then run a grapefruit knife around the inside of the shell to remove the flesh. Cut into 5cm/2 inch pieces.

Heat the oil in a large frying pan or wok. Add the shallots, ginger, garlic and minced pork and stir-fry for 1 minute.

Add the pieces of lobster and stir-fry for a further 2 minutes.

In a bowl, blend the cornflour together with the water and soy sauce then beat in the eggs and sherry. Add the salt, pepper and sugar then pour the mixture into the pan and bring to the boil stirring gently. Reduce the heat, cover and cook for 2 minutes or until sauce thickens.

Serve immediately with plain boiled rice.