Lobster Cantonese

Lobster Cantonese

6 (3 to 5 oz. lobster tails)

1/4 cup vegetable oil

2 cups shredded cabbage

1 1/2 cups celery sliced diagonally

I cup thawed frozen or fresh peas

6 green onions cut into 1/2 inch pieces.

4 carrots cut into thin diagonal slices

1 cup of bouillon broth

1/4 cup soy sauce

1 teaspoon accent

1 teaspoon sugar

Using scissors cut away the thin underside membrane of Lobster tails.
Remove meat and cut into 1/2 or 3/4 inch pieces.
Cook vegetables 5 minutes in hot oil in a heavy skillet over medium heat, stirring frequently.
Stir in vegetable broth and next three ingredients.
Simmer the mixture uncovered for 10 minutes.
Mean while cook Lobster pieces in margarine in a heavy skillet or sauce pan.
Stir cooked lobster in vegetable mixture and serve with rice or noodles.

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