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Lobster Chow Main

Food in History

Lobster Chow Main
This recipe appeared in the 1914 book by Bosse and Watanna book and is reproduced as written:
One pound of lobster meat; two eggs; one half pound of noodles; three stalks of celery; one can of bamboo shoots; one onion; one quarter pound of mushrooms; one tablespoon of sweet lard; one quart of peanut oil; three water chestnuts.
First boil the peanut oil and into it throw the noodles, cooking until crisp. Remove and drain, while preparing following: Put teaspoon of sweet lard into frying pan, and when hot turn in half the lobster meat, which has previously been cooked (Canned lobster will do as well.) Cook for a few minutes, then add the onion, mushrooms, and water chestnuts. The bamboo shoots are added last, and all fried for ten minutes. Take a hot platter, and place the crisp noodles as a layer at the bottom of the dish, and spread above ingredients on top. Then take the other half of the lobster meat, and place a layer on top. Garnish with shredded yolks of hard-boiled eggs.

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