Lobster Tail Cantonese
6 (6 to 8 oz.) frozen lobster tails
1/4 cup oil or less
1 clove garlic, finely chopped
1/2 lb. ground pork
2 tbsp. cornstarch
1/4 cup shoyu
1 tsp. salt
1/2 tsp. pepper
2-1/4 cup boiling water
2 eggs
1/2 cup chopped green onion
Chop lobster tail about 2 inches. Heat oil in pot. Add garlic and ground pork and saute until pork is no longer pink meanwhile in small bowl make smooth mixture of cornstarch with 1/4 cup water, stir into pork, the shoyu, sugar, salt, pepper, boiling water, reduce heat to simmer, stirring until thickened and translucent about 10 minutes. Add lobster pieces, cook covered, over low heat about 10 minutes. In small bowl beat eggs slightly, blend some pork, lobster sauce and stir all at once into the lobster mixture (eggs will form shreds) add green onions and serve immediately, add MSG.
