What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7400921 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Lobster Casserole

Fish and Seafood

Lobster Casserole
2 Tablespoons vegetable oil
2 scallions, knotted
1 clove garlic, peeled and smashed
1 pound or two cups of lobster meat
1/3 cup chicken broth
1 Tablespoon cornstarch mixed with one-quarter of one cup of cold water
2 eggs, beaten well
1 teaspoon coarse salt
1 Heat wok or fry pan, add the oil, then the scallions and garlic and stir-fry until all are light brown.
2. Next add the lobster meat and chicken broth and cover stirring it for two minutes.
3. Add the eggs, and stir, then put into a heat-proof casserole with a cover. Bake for half an hour at 325 degrees F. Then serve.
Lobster stuffed Broccoli Ingredients:
1 small head of broccoli cut into small pieces
1 cup lobster, minced
1 Tablespoon chicken fat
1 clove garlic, peeled and smashed
1 Tablespoon cornstarch
1 teaspoon sesame oil
½ cup chicken stock
1 teaspoon granulated sugar

1. Blanch the broccoli for one minute, then put them in cold water for two or three minutes, and then drain and discard the water.
2. Mix lobster, chicken fat, garlic, and cornstarch and coat each piece of broccoli with this.
3. Heat sesame oil, chicken stock, and the sugar, and put this and the broccoli in a small heat-proof bowl and steam over boiling water for three or four minutes. Now drain and discard any liquid, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720