Ch'ao Lung Hsia - Lobster Cantonese

2 1-lb lobsters
1/2 lb. lean pork
4 scallions, minced fine
1 1/2 tsp. salt (less if you like)
1 tsp. pepper
1/4 cup cooking oil
1 celery stalk, finely sliced
1 cup chicken stock
2 1/2 Tbsp all-purpose flour
2 tsps. soy sauce
1/4 cup lobster liquid (add water to make up the amount)
2 eggs, well beaten


Split lobsters lengthwise and pick off broken shells. Cut off legs and
claws with poultry shears. Discard very small legs and wash large legs and claws. Cut them at the joints with shears, and crack them well enough with a nutcracker so the meat can be extracted easily. Cut lobster in the shells into 1 1/2 inch sections. Put all in a large bowl and save the lobster liquid. Mince pork and add scallions, 1/2 tsp salt and pepper.

Heat oil and remaining 1 tsp salt in a deep frying pan until very hot (not
smoking) Saute pork and celery for 1 minute, add lobster and claws and
saute for 1/2 minute; then slowly add stock and bring to a boil. Cover
pan, reduce heat and cook for 10 minutes, turning the lobster once. Mix
flour, soy sauce and lobster liquid and simmer for 4 minutes. Pour eggs
over lobster. After 1 minute, turn off heat. Pour mixture into a large hot
bowl and serve immediately. Makes 2 servings. NOTE. I made this last
summer and it was so good I did cut down on the salt and it made no
difference as far as we could tell.

Source: rec.food.recipes