Title: New York Times Lobster Moana
Categories: Shellfish Main
Yield: 5 Servings
| 1 | | Live lobster 2 to 2 1/2 lbs. |
| 2 | tb | Oil |
| 1 | cl | Garlic, minced |
| 2 | tb | Rum |
| 1/2 | c | Chicken or veal broth |
| 1 | c | Bean sprouts |
| 1 | c | Water chestnuts, sliced |
| 1 | c | Snow peas |
| 1 1/2 | c | Chinese cabbage, coarsley cut |
| | | Salt & fresh black pepper |
| 1 | | Egg, beaten |
1>. Cook the lobster. Cool, clean and remove the meat from the shell.
Slice. 2>. In a skillet, or wok, heat the oil and the sliced lobster meat
and garlic. Cook briefly. 3>. 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.