New York Times Lobster Moana Recipe

Name: New York Times Lobster Moana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds lobsters live; 2 tablespoons vegetable oil; 1 clove garlic minced; 2 tablespoons rum; 1/2 cup chicken broth; 1 cup mung bean sprouts; 1 cup water chestnuts sliced; 1 cup snow pea pods; 1 1/2 cups napa (Chinese) cabbage coarsley cut; 1 x salt and black pepper freshly ground; 1 each eggs beaten

Servings: persons

2 pounds lobsters live
2 tablespoons vegetable oil
1 clove garlic minced
2 tablespoons rum
1/2 cup chicken broth
1 cup mung bean sprouts
1 cup water chestnuts sliced
1 cup snow pea pods
1 1/2 cups napa (Chinese) cabbage coarsley cut
1 x salt and black pepper freshly ground
1 each eggs beaten

1
Cook the lobster.
2
Cool, clean and remove the meat from the shell.
3
Slice.
4
In a skillet, or wok, heat the oil and the sliced lobster meat and garlic.
5
Cook briefly.
6
Add the rum, broth and vegetables and simmer, uncovered, for 5 minutes.
7
Season with the salt and pepper.
8
Add the egg beaten with a little of the hot sauce and cook, stirring until hot.
9
Do not let boil.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds lobsters live, 2 tablespoons vegetable oil, 1 clove garlic minced, 2 tablespoons rum, and more.

Yes, New York Times Lobster Moana falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

New York Times Lobster Moana

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