2
lb. Lobster tails
1
Clove garlic, minced
1
teaspoon Fermented black beans - rinsed and drained
2
tablespoon Oil
1/4
lb. Ground pork
1
1/2 cup Hot water
1
1/2 tablespoons Soy sauce
1
teaspoon MSG (optional)
2
tablespoons Cornstarch
3
tablespoons Dry sherry
1
Egg
3
tablespoons Water
Cilantro
sprigs
Green
onion curls
Hot
cooked rice
For
the best results in preparing this attractive
Chinese
dish cook the lobster pieces as quickly as
possible.
The beaten egg added to the sauce makes it
richer
and creamier.
With
sharp knife, pry lobster meat from shell and
slice
into medallions. Mince garlic and black beans
together.
Heat oil in wok or skillet and add garlic
mixture.
Cook and stir a few seconds. Add pork and
cook
about 10 minutes, stirring to break up meat. Add
hot
water, soy sauce and MSG. Add lobster medallions
and
cook 2 minutes. Mix cornstarch and sherry and stir
into
sauce. Beat egg with 3 tablespoons water and
blend
into sauce. Cook over low heat 30 seconds,
stirring
constantly. Sauce should be creamy but not
heavy.
Spoon sauce into center of platter. Arrange
medallions
in sauce in decorative pattern. Garnish
with
cilantro and green onion curls. For each serving,
place
a few lobster medallions over rice in bowl.
Spoon sauce over
lobster.