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New York Times Lobster Moana

 

7

Yield

5

servings

Prep

15

min

Cook

25

min

Ready

40

min

Trans-fat Free, Low Carb
 

Ingredients

2 pounds lobsters
live
2 tablespoons vegetable oil
1 clove garlic
minced
2 tablespoons rum
½ cup chicken broth
1 cup mung bean sprouts
1 cup water chestnuts
sliced
*
1 cup snow pea pods
1 ½ cups napa (Chinese) cabbage
coarsley cut
*
1 x salt and black pepper
freshly ground
*
1 each eggs
beaten

Directions

Cook the lobster.

Cool, clean and remove the meat from the shell.

Slice.

In a skillet, or wok, heat the oil and the sliced lobster meat and garlic.

Cook briefly.

Add the rum, broth and vegetables and simmer, uncovered, for 5 minutes.

Season with the salt and pepper.

Add the egg beaten with a little of the hot sauce and cook, stirring until hot.

Do not let boil.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 29325% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 169mg 56%
Sodium 739mg 31%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 81g
Vitamin A 9% Vitamin C 25%
Calcium 13% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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