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1
Chop up the lobster by laying it, shell side up, on a chopping board.
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2
Hold the lobster firmly in place.
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3
With a large heavy knife, chop off the head at the first joint in the shell.
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4
Twist off the large claws, then separate the claws themselves from the joints.
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5
Chop both claws and joints in two, lengthwise.
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6
Chop off and throw away all the small legs.
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7
Now, pull the outer shell off the head of the lobster.
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8
Remove the gelatinous stomach sac and the gills.
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9
Now turn the lobster over and split the body and tail in half lengthwise.
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10
Throw away the liver and/or possibly roe, if there is any, as well as the long, white intestinal vein.
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11
Then, cutting crosswise, chop the body and the tail into 1-inch pcs.
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12
Heat the oil in a large pot (oil should come halfway up the sides) till it's very warm.
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13
Add in the lobster pcs, that should be totally immersed, and cook till the lobster meat turns white.
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14
Remove from the pot and drain well.
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15
combine the ingredients for Mix A and stir till ingredients are well dissolved.
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16
Set a wok or possibly 12-inch frying pan over high heat for 45 seconds.
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17
Pour in the 3 Tbsp.
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18
oil and swirl it about in the pan.
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19
Heat for 30 seconds, then add in the scallions and garlic.
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20
Stir fry a few seconds, making sure the garlic doesn't burn.
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21
Add in the pork and stir fry till the meat is no longer pink.
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22
Add in the lobster pcs and stir fry for 1 minute.
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23
Give Mix A a quick stir to recombine it and pour it into the wok.
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24
When the mix becomes thick and clear, slowly pour in the beaten Large eggs.
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25
And keep stirring the lobster for a couple of seconds.
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26
Holer dinner is ready!
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27
A Chinese expression.
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28
Soup: French Onion Soup Gratinee
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29
Salad: Mixed greens with Vinaigrette
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30
Sorbet: Lemon Ice
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31
Entree: Filet of Sole Stuffed with Salmon Mousse, with Lemon Dill Beurre Blanc
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32
Saffron Rice with Slivered Almonds
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33
Fresh Asparagus Spears
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34
Dessert: Orange-Yogurt Chiffon Pie
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35
Wine: Macon-Villages Chardonnay
