Lobster in Superior Broth
Cut the prepared lobster into pieces and combine with garlic, scallions, and chicken broth; microwave until heated through, then thicken with a cornstarch slurry to season.
Ingredients
Lobster (cut into pieces, remove entrails, crack the claws)
1 about 560 g (1 lb 4 oz)
Oil
2 tbsp
Garlic (sliced)
1
Scallion (cut into 3 cm segments)
2
Clear chicken broth
1/3 cup
Cornstarch (mixed with water)
1/2 tsp
Water (for cornstarch slurry)
2 tbsp
Salt
1/4 tsp
Sugar
1 tsp
Sesame oil
1 tsp
White pepper
1/8 tsp
Instructions
1
Preparation
Place the lobster in a wash basin, insert a bamboo chopstick from the tail end, wait until the lobster becomes still, then lift the lobster to drain. Cut off the lobster head, split the body straight down into two halves, and cut each half into 3 pieces. Remove the soft gills inside the head, pull out the entrails, scoop out the roe if present, and cut this part into 4 pieces. Crack the lobster claws with the back of a knife. Drain well.
2
Preparation
Just before cooking, sprinkle with salt and cornstarch, and mix well.
3
Method
In a 3-liter rectangular glass dish, add oil and garlic, microwave on high for 2 minutes; add scallion segments and roe (if any).
4
Method
Add the lobster, arrange in a single layer, pour in the chicken broth, cover with plastic wrap leaving one corner open to vent. Microwave on high for 5 minutes. Stir the lobster once and flip midway through heating.
5
Method
Prepare the cornstarch slurry and stir it into the dish. Add the seasonings, do not cover, microwave on high for 1 minute. Toss the lobster with the sauce and serve.
