Rock Lobster Oriental
6 frozen lobster tails, weighing about 4 ounces each
Boiling, salted water
1/4 cup of peanut oil
1 clove garlic, minced
1/2 cup of scallions, sliced
2 tablespoons of soy sauce
1 green pepper, chopped
1/2 cup of celery, sliced
1 cup of bean sprouts, drained
1/3 cup of almonds, slivered
1 cup of chicken broth
1 tablespoon of cornstarch
Drop the frozen lobster tails into boiling salted water. When the water boils,
cook for 7 minutes. Drain immediately and drench with cold water. Cut along each
edge of thin membrane with kitchen shears and strip off. Carefully remove the
meat from shells in one place. In skillet, heat peanut oil.
Add garlic, scallions, green pepper and celery, saute for 5
minutes or just until the vegetables are tender crisp. Add bean sprouts and
almonds, heat for 5 minutes more.
Put the chicken broth in a saucepan and bring to a boil.
Dissolve the cornstarch in soy sauce, add to chicken broth and cook, stirring
constantly until thick and glossy.
Spoon hot vegetables into empty tock lobster shells. with a
sharp knife, slice chilled rock lobster into very thin medallions and arrange
overlapping sliced on top of vegetables, spoon hot sauce carefully over all.