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Lobster Clay Pot

Source: The Heritage of Chinese Cooking
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Active Time:  45 Minutes
Total Time:  1 Hour 30 Minutes
  Serves 8
The ancient Chinese clay pot cooks this casserole to perfection, making this dish a very sophisticated keng (stew).
1 live lobster, about 2 lb
1 1/2 cups groundnut peanut oil
1 knob fresh ginger, size of a small walnut, peeled and smashed with the flat of a heavy knife
3 scallions, mainly white parts
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 teaspoon sesame oil
1 1/2 cups Family Chicken Broth or water
2 teaspoons cornstarch, mixed in a little cold water, for thickening
1 package (12 oz) chinese egg noodles or 1 package rice noodles (ho fun)
1/2 cup Shaoxing rice wine (available at Chinese stores) or dry sherry
Other necessary recipes:
Family Chicken Broth
Lobster Clay Pot Recipe at
Drown the lobster. Remove the head, claws and legs and place into a steamer. Cook for 10 minutes. Remove the meat from all the parts and put aside for later use.

Wash the tail section, remove the intestinal tract and chop the tail section, with the shell still on, into 10-12 pieces.

Heat the groundnut oil in a pre-heated wok until moderately hot. Add the ginger and scallions, then add the lobster tail sections and stir-fry for about 3-4 minutes. Remove with a slotted spoon and put aside.

Drain off the groundnut oil, leaving a film of oil around the wok and reserving 1 teaspoon of the cooked oil.

Return the wok to the heat, then return the lobster tail to the wok together with the cooked meat taken from the head, claws and legs. Add the salt, sugar, sesame oil, and the chicken broth. Immediately stir in the thickening until you have a velvety sauce that clings around the lobster pieces. Put aside while you prepare the noodles.

Cook the noodles in a large pot of boiling water until "al dente;" the time varies according to the type of noodles. They should be soft through to the center, but still firm to the touch. Drain, and rinse gently under cold water. Place the noodles back into a pot of hot water to heat again, drain, place in a bowl, and stir through a little salt and the cooked oil.

Arrange the noodles in the clay pot, place the lobster over the noodles. Pour enough of the liquid from the wok into the clay pot to a depth of about 1 inch. Place on a moderately hot stove, and cook until the steam bursts through the lid.

Pour the Shaoxing rice wine down the side of the clay pot, simmer for a few seconds more, then take the claypot directly to the table.

Do not open the lid until everybody is ready. The lid is then lifted off for everyone to experience the first breath of its fragrance.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 506
Fat. Total: 38g
Fiber: 1g
Carbohydrates, Total: 21g
Sodium: 702mg
% Cal. from Fat: 68%
Cholesterol: 186mg
Protein: 18g
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