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Fish and Seafood
2 Tablespoons vegetable oil
2 scallions, each one knotted
1 clove garlic, peeled and smashed
1 pound of or two cups of lobster meat
1/3 cup chicken broth
1 Tablespoon cornstarch mixed with one-quarter of a cup of cold water
2 eggs, beaten well
1 teaspoon coarse salt
1. Heat wok or fry pan, add the oil, then add scallions and garlic and stir-fry until all are light brown, about two minutes.
2. Then add lobster meat and chicken broth, stir once or twice.
3. Add the eggs, and stir, then put this in to a heat-proof casserole with a cover, and bake for half an hour at 325 degrees F. Then serve.