(+ 3 tbsp water; Alternative thickeners: arrowroot or barley flour)
2 medium egg
(+ 1/4 cup water)
Pork, ground, lean
With a cleaver, cut lobster lengthwise in half then clean. Chop each half, shell and all, in 1 1/2-inch sections. Chop claws in two.
Heat oil on medium heat in a large saucepan. Add salt and crushed garlic; brown lightly. Add minced pork and stir-fry until it loses its pinkness (1 to 2 minutes). Drizzle with soy sauce stir-fry 1 minute more.
Add lobster sections stir-fry 1 minute. Stir in stock and bring to a simmer. Cover saucepan and let it cook for 10-12 minutes or until the lobster meat is chalky white and the shell is bright red.
Meanwhile, in one cup, beat eggs lightly with water and set aside. In another cup, blend cornstarch and remaining water to a paste. Stir in cornstarch paste to thicken then turn off heat and stir in beaten eggs until creamy. (Turning off the heat helps retain the egg's rich yellow colour and makes for a smooth-flowing sauce it prevents the egg from overcooking, coagulating and turning white.)
Serve and enjoy!
This Cantonese dish can be served as a complete meal or with parboiled rice.