INGREDIENTS:
1 each 1½ pound whole
Maine Lobster
Ingredients A
1 Tablespoon broad bean paste
1 teaspoon rice wine
1 Tablespoon chopped red
Chile peppers
1 teaspoon chopped ginger
1 Tablespoon chopped pearl onion
½ teaspoon salt
1/8 teaspoon pepper
Ingredients B
2 Tablespoons vegetable oil
1 Tablespoon sherry
¼ cup tomato sauce
½ teaspoon cornstarch mixed with 1 Tablespoon water
1 teaspoon sesame oil
1 cup chicken broth
For garnish parsley
DIRECTIONS:
Rinse Maine Lobster and cut lobster into 6-8 big chunks. (Do not cut of Maine Lobster head and tail part).
For Sauce:
Add ½ Tablespoon of vegetable oil to a wok over medium heat, stir-fry the (A) ingredients for 30 seconds, add ¼ cup of chicken broth. Bring to boil and remove from heat.
Add 1½ Tablespoons of vegetable oil to another wok and stir-fry chopped Maine Lobster, head and tail over high heat for 15 seconds, stir in sherry wine, add ¾ cup of chicken broth and boil them over low heat for three to four minutes. Add sauce (see above), heat for about two more minutes until the sauce thickens up and begins boiling. Quickly add tomato paste, stir-fry for 15 seconds. Add cornstarch solution until boiling. Sprinkle in sesame oil.
Place Maine Lobster chunks on an oval plate with head on one end and tail on the other. Garnish with fresh parsley.
NUTRITIONAL:
Per serving:
Cal. 586.6 cal/Prot. 43 g/Carbo. 17.5 g/Chol. 145 mg/Total fat 36.2 g/Sat. 4.9 g
Nutritional information provided by MasterCook II and is meant to be an approximate guide.
