Chinese Seafood Recipes - Lobster Tails with Pork Recipe

Ingredients

• 3 dried Chinese mushrooms

• 4 lobster tails

• 60 ml/4 tbsp groundnut (peanut) oil

• 100 g/4 oz minced (ground) pork

• 50 g/2 oz water chestnuts, finely chopped

• salt and freshly ground pepper

• 2 cloves garlic, crushed

• 45 ml/3 tbsp soy sauce

• 30 ml/2 tbsp rice wine or dry sherry

• 30 ml/2 tbsp black bean sauce

• 10 ml/2 tbsp corn-flour (cornstarch)

• 120 ml/4 fl oz/1/2 cup water

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Method:

1. Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and chop the caps. Cut the lobster tails in half lengthways.

2. Remove the meat from the lobster tails, reserving the shells. Heat half the oil and fry the pork until lightly colored.

3. Remove from the heat and mix in the mushrooms, lobster meat, water chestnuts, salt and pepper. Press the meat back into the lobster shells and arrange on an ovenproof plate.

4. Place on a rack in a steamer, cover and steam for about 20 minutes until cooked.

5. Meanwhile, heat the remaining oil and fry the garlic, soy sauce, wine or sherry and black bean sauce for 2 minutes.

6. Mix the corn-flour and water to a paste, stir it into the pan and simmer, stirring, until the sauce thickens. Arrange the lobster on a warmed serving plate, pour over the sauce and serve at once.