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Cantonese Shrimp & Lobster



CANTONESE SHRIMP & LOBSTER
The Big Bowl Restaurant Recipe

8 ounces ground pork
2 teaspoons light soy
1–1 1/2 lb whole lobster
2 ounces peanut oil
1/2 cup scallions, chopped to 2 inch lengths, plus an additional 1/2 cup for later
4 tablespoons ginger, peeled and minced
2 teaspoons Chinese black beans
1 teaspoon dry sherry wine
10 pieces large shrimp, peeled, deveined and cut in half lengthwise
8 ounces chicken broth
1 1/2 tablespoons cornstarch and 1 1/2 tablespoons water, mixed together
1 egg, cracked into a bowl and whisked
toasted sesame oil as garnish
cilantro leaves washed and picked, about 20, as garnish
1 cup jasmine rice, cooked as directed.

Mix the ground pork, light soy and sesame oil. Set aside and let stand for at least 10 minutes in refrigerator.

Take the whole lobster and split lengthwise from head to tail with a large, sharp knife. Devein and clean and crack the large claws, being careful not to crush the meat.

Place the 2 lobster halves into a steamer for about 5 minutes; until meat is firm to touch but not overcooked.

While lobster is steaming, add the peanut oil to a hot wok. Add the first 1/2 cup of scallions, ginger and black beans; still together to add flavor to the oil. Add the ground pork, and continue to cook, stirring, for another minute to combine flavor. Add the dry sherry; stir to combine.

Add the shrimp; cook while stirring for about a minute until the flesh is just starting to turn pink. Add the broth, and just bring to a boil. Stir in the cornstarch.

Pull the wok off of the fire. Slowly pour the egg in while stirring, so that the sauce becomes creamy. Stir in the scallions but do not cook. Plate immediately with cooked rice on the side. Garnish the top with a few drops of sesame oil and cilantro leaves.

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