Sauteed Lobster Tail in Tomato Sauce

Name: Sauteed Lobster Tail in Tomato Sauce (Ch’ieh chih lung hsia p’ien)
Cuisine: Chinese
Ingredients: 1 large lobster (about 2 pounds) or 2 small lobsters; 1 large lobster (about 2 pounds) or 2 small lobsters; ½ cup diced onion; 3 tablespoons green peas (cooked); 3 cups oil; ½ egg white; 3 tablespoons catsup; ½ tablespoon wine; 1 tablespoon cornstarch; ½ teaspoon salt; 2 teaspoon cornstarch; ½ tablespoon vinegar; 1 tablespoon sugar; 2 tablespoons water

Ch’ieh chih lung hsia p’ien

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 large lobster (about 2 pounds) or 2 small lobsters
½

Asia
Taiwan
Kwangtung
Fukien
Fish course
Pescatarian

Method

Cut up the lobster tail and remove the meat from shell, slice the meat horizontally (crosswise). Soak the lobster meat in marinade for at least 30 minutes.
Steam the head and tail of lobster about 20 minutes, remove from steamer and brush with some oil. Set on an oblong platter, head at one end and tail at the other.
Measure into a small bowl catsup,