---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LOBSTER CANTONESE
  Categories: Chinese, Seafood
       Yield: 4 servings
  
       2 lb Lobster tails
       1    Clove garlic, minced
       1 ts Fermented black beans,
            -rinsed and drained
       2 tb Oil
     1/4 lb Ground pork
   1 1/2 c  Hot water
   1 1/2 tb Soy sauce
       1 ts MSG (optional)
       2 tb Cornstarch
       3 tb Dry sherry
       1    Egg
       3 tb Water
            Cilantro sprigs
            Green onion curls
            Hot cooked rice
  
   For the best results in preparing this attractive
   Chinese dish cook the lobster pieces as quickly as
   possible. The beaten egg added to the sauce makes it
   richer and creamier.
   
   With sharp knife, pry lobster meat from shell and
   slice into medallions. Mince garlic and black beans
   together. Heat oil in wok or skillet and add garlic
   mixture. Cook and stir a few seconds. Add pork and
   cook about 10 minutes, stirring to break up meat. Add
   hot water, soy sauce and MSG. Add lobster medallions
   and cook 2 minutes. Mix cornstarch and sherry and stir
   into sauce. Beat egg with 3 tablespoons water and
   blend into sauce. Cook over low heat 30 seconds,
   stirring constantly. Sauce should be creamy but not
   heavy. Spoon sauce into center of platter. Arrange
   medallions in sauce in decorative pattern. Garnish
   with cilantro and green onion curls. For each serving,
   place a few lobster medallions over rice in bowl.
   Spoon sauce over lobster.
  
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