Deep Fried Lobster And Vegetables Recipes

Steps:

• Preheat oil in large, thick bottom pot or fryer, on medium-high heat.
• Mix the dry ingredients together in a bowl, add liquids, and carefully stir together.
• Dip veggies into batter and drop into hot oil, cooking until golden brown.
• Remove and allow to drain over paper towel-covered plate, then serve while hot.
• The Fat content under Nutritional attributes will be falsely high, as most of the oil drains away, and is not consumed.

Steps:

• 1. Blanch and toast almonds. 2. With a cleaver, chop lobster lengthwise in half then clean. Chop, shell and all, in 1/2-inch cubes. 3. Slice celery diagonally in 1/4-inch sections. Slice bamboo shoots 1/4-inch thick, then in 3/4-inch squares. Drain canned mushrooms. Crush garlic. 4. Mince ginger root then combine with stock, sherry and sugar. 5. Heat oil. Add salt, then garlic, and stir-fry a few times. Add lobster stir-fry 1 minute. Add vegetables and stir-fry 2 minutes more. 6. Stir in ginger-stock mixture and heat quickly. Then cook, covered, 3 minutes over medium heat. 7. Meanwhile blend cornstarch, soy sauce and cold water to a paste then stir in to thicken. Sprinkle with sesame oil garnish with toasted almonds and serve. NOTE: This dish is also called Subgum Lobster. VARIATIONS: * For the whole lobster, substitute 2 lobster tails. Discard shell and cut meat in Y2-inch slices. * For the vegetables, substitute any of the following: asparagus, bean sprouts, Chinese cabbage stems, cucumbers, green peppers, fresh or dried mushrooms, or onions. Or any of the following, parboiled: broccoli, carrots, cauliflower, Chinese turnips, green peas or string beans. (All, with the exception of the bean sprouts and green peas, should be diced.) The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Deep-fry lobster, marinating it as in the first Variation (from the Edit Tap, click to open recipe and follow instructions). Drain and set aside. 2. Slice canned button mushrooms, snow peas, bamboo shoots, onion and water chestnuts. Slice Chinese cabbage stems and celery, both diagonally. Crush garlic. 3. Mince ginger root then combine with oyster sauce and sherry. 4. Heat oil and sesame oil. Add salt, then garlic stir-fry a few times. Add vegetables and stir-fry 2 or 3 minutes. 5. Add ginger-oyster sauce mixture stir-fry 1 minute more. 6. Add stock and heat quickly. Then cook, covered, 3 minutes over medium heat. 7. Meanwhile blend cornstarch, sugar, soy sauce and cold water to a paste. Then stir in to thicken. Add lobster cubes only to reheat. Serve at once. VARIATION: * In step 4, add after the salt and garlic, 3/4 cup chicken or lean pork, shredded stir-fry until pork or chicken loses its pinkness. Then, in place of the vegetables listed above, stir in the following, all shredded: 3/4 cup each bamboo shoots, Chinese cabbage and celery 1/2 cup fresh mushrooms and 1/4 cup water chestnuts. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Deep-fry lobster as in recipe "Basic Deep-Fried Lobster" (marinating it as in the first variation). Drain and set aside.2. Slice canned button mushrooms, snow peas, bamboo shoots, onion and water chestnuts. Slice Chinese cabbage stems and celery, both diagonally. Crushgarlic.3. Mince ginger root then combine with oyster sauce and sherry.4. Heat oil and sesame oil. Add salt, then garlic stir-fry a few times. Add vegetables and stir-fry 2 or 3 minutes.5. Add ginger-oyster sauce mixture stir-fry 1 minute more.6. Add stock and heat quickly. Then cook, covered, 3 minutes over medium heat.7. Meanwhile blend cornstarch, sugar, soy sauce and cold water to a paste. Then stir in to thicken. Add lobster cubes only to reheat. Serve at once. VARIATION: In step 4, add after the salt and garlic, 3/4 cup chicken or lean pork, shredded stir-fry until pork or chicken loses its pinkness. Then, in place of the vegetables listed above, stir in the following, all shredded: 3/4 cup each bamboo shoots, Chinese cabbage and celery 1/2 cup fresh mushrooms and 1/4 cup water chestnuts.

Steps:

• 1. Clean and shell lobster. Cut meat in 1/2-inch cubes.2. Beat egg lightly and blend to a batter with cornstarch, water and salt. Dip lobster cubes in batter to coat.3. Heat oil in deep fryer. Add lobster cubes, a few at a time, and deep-fry about 1/2 minute. Then reduce heat to medium and deep-fry until golden. Drain on paper toweling.4. Arrange lobster on a bed of shredded lettuce, sprinkle with pepper and serve. VARIATIONS:1. After step 1, marinate lobster cubes in a mixture of 2 tablespoons sherry, 1 tablespoon oyster or soy sauce, and 2 slices fresh ginger root, minced. Let stand 30 minutes, tossing cubes occasionally then drain, discarding marinade. Pick up step 2.2. After step 1, wrap each lobster cube in half a strip of bacon. Pick up step 2. In step 2, for the cornstarch batter, substitute either of the following:a. 2 eggs, lightly beaten, and 3/4 cup flour. (If necessary, add a few drops of water to thin.)b. 2 eggs, lightly beaten 1/4 cup flour 1/4 cup water-chestnut flour 1/2 teaspoon salt and 1/4 teaspoon garlic powder