Monday, May 9, 2011

It wasn't a rock, it was a rock lobster!



It has been a while since I have written in this blog. Starting a new job is taxing on other parts of one's life, but it is all worth it once you are presented with the paycheck.

Today, I want to share a special dish that I love and have not had in more than 16 years. I remember when my dad used to work at Renata's. They were an amazing restaurant that served the best osso bocco and escargot. While he worked there, we would come for dinner on occasions. These dishes might have been amazing, but the item that I loved the most was the Lobster Cantonese. It was not on the menu, but when they had extra lobster, my dad would make this dish to bring home for my family. We had just moved into our house and we were still struggling to stay afloat. As a kid, I didn't realize it, but it was difficult for my parents. Maybe it was the fact that we would go out to dinner at places like Renata's and my dad would bring home lobster Cantonese that shielded me from this realization. Either way, my parents have always tried to divert our eyes from the harshness of the world.

Eating this dish, for my birthday this year, makes me re-examine the past to see the struggle that they went through. It makes me proud of them because they have come so far.

Lobster Cantonese

Ingredients:

5 lobster tails
1/4 pound of ground pork (broken apart)
1 small piece of ginger(finely chopped)
5 cloves of garlic (smashed and diced)
2 scallions (cut at a diagonal)
1/2 cup of Chinese cooking wine
15-20 dried salted black beans. (Not the sauce)
1 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 tablespoons cornstarch (mixed with water)
3 tablespoons soy sauce
2 eggs (beaten)
1/4 cup of oil



Heat up the wok on high and add the oil. When the oil is hot add the garlic, scallions, ginger, black beans and ground pork. Cook until the meat is a light brown.


Start by cutting the tails in half and wash out the lobster. After you are finished cut them into six pieces and put them on paper towels to pat dry.


Add the lobster into the mix and stir fry until the lobster shells have started to turn orange. Add the soy sauce, salt, pepper, sugar, and wine. Once those ingredients are incorporated into the dish, add the cornstarch/water mixture to make a binding sauce. Last, add the egg to create the thick sauce that is normally associated with this dish. Before you serve, taste for any last minute seasoning.