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Lobster, Chiu Chow Style

Fish and Seafood

Lobster, Chiu Chow Style
1 lobster steamed for ten minutes, meat removed from its shells, tail meat cut into two-inch pieces
1 Tablespoon vegetable oil
6 large slices of fresh ginger, peeled
3 scallions, white part only, sliced on an angle
1 teaspoon sugar
½ teaspoon coarse salt
1 teaspoon sesame oil
½ cup chicken broth
1 Tablespoon cornstarch
6 ounces shrimp rice noodles, cooked until soft, then drained and tossed with one tablespoon sesame oil
6 bowls hot chicken broth or stock
1. Heat wok or fry pan, add the oil, and fry the lobster pieces for no more than one minute, then remove them from the pan and set them aside.
2. Put oil in a clay pot and add the ginger and scallions, salt, and scallion pieces and stir once or twice, then add salt and the sesame oil.
3. Mix chicken broth and the cornstarch, stir in the pieces of lobster and the cooked noodles. Give each person a bowl of hot broth and a long-handled fork, helping them to lobster from the clay pot to eat with their broth.

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