Cantonese-Style Lobster with Pork and Egg

1. 1

   Rinse the lobsters and hold them with the bellies facing up. Insert a long skewer into the small openings at the bottoms of the tails to drain any urine from the bodies. Twist off the tails, chop them into small pieces, and place them in a bowl. Crack the claws in half and add them to the tails. Cut up the body (if you know how to eat a lobster) and add it to the tails and claws.

2. 2

   Heat ½ peanut oil in a deep, heavy skillet over medium heat. Add the crushed garlic and cook for about 1 minute. Add the lobster and cook until cooked through, 4 to 5 minutes. Transfer the lobster and garlic to a plate and keep warm.

3. 3

   Heat the remaining ½ oil in the skillet. Add the pork and minced ginger and cook until the pork is no longer pink. Add the chicken broth and bring to a boil, stirring constantly. In a small bowl, whisk together the sherry, soy sauce, cornstarch, and brown sugar until smooth; stir this into the skillet. Cook until thickened and somewhat clear, 1 to 2 minutes.

4. 4

   Stir in the green onions and remove from the heat. Drizzle in the beaten eggs and stir until the eggs form little pieces. Return the lobster to the skillet and cook over low heat to blend the flavors, about 3 minutes. Transfer to a serving dish and let stand, covered, before serving, about 3 minutes. Serve with steamed rice.

• Calories 720.93 kcal High
• Protein 85.05 g Good Source
• Carbs 12.01 g Moderate
• Total Fat 33.86 g High
• Saturated Fat 4.71 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 710.9 mg High
• Sodium 2289.9 mg High
• Fiber 0.38 g Low Source
• Sugar 1.27 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 504.34 mg Good Source
• Iron 2.31 mg Moderate
• Potassium 1128.02 mg Good Source
• Vitamin A 35.23 mcg_rae Low Source
• Vitamin C 13.61 mg Moderate
• Vitamin D 0.89 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Eggs 🥚
• Soy 🌱
• Corn 🌽
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷