Cantonese Style Lobster

Ingredients

• 2 small (1 pound) fresh live lobsters
• 0.33 cups peanut oil , divided
• 1 clove garlic , crushed
• 6 ounces lean ground pork
• 1 slice fresh ginger , minced
• 1 cup chicken broth
• 1 tablespoon cooking sherry
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon brown sugar
• 3 greens onions , chopped
• 2 eggs , beaten

Instructions

1. 1

   Rinse lobsters; hold bellies up. Stick a long skewer into small openings at bottom of the tails to drain any urine in the bodies. Crack the tails off; chop tails into small pieces and place in a bowl. Crack the claws in half; add to tails. Cut the body up (if you know how to eat a lobster); add to tails and claws.

2. 2

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

3. 3

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

4. 4

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