New York Times Lobster Moana
Yield
5 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
lobsters
live |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | clove |
garlic
minced |
|
| 3E+1 | ml |
rum
|
|
| 118 | ml |
chicken broth
|
|
| 237 | ml |
mung bean sprouts
|
|
| 237 | ml |
water chestnuts
sliced |
*
|
| 237 | ml |
snow pea pods
|
|
| 355 | ml |
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.
