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New York Times Lobster Moana

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      Title: NEW YORK TIMES LOBSTER MOANA
 Categories: Seafood, Main dish
      Yield: 5 Servings
 
      1    Live lobster 2 to 2 1/2 lbs.
      2 tb Oil
      1 cl Garlic, minced
      2 tb Rum
    1/2 c  Chicken or veal broth
      1 c  Bean sprouts
      1 c  Water chestnuts, sliced
      1 c  Snow peas
  1 1/2 c  Chinese cabbage, coarsley
           -cut
           Salt & fresh black pepper
      1    Egg, beaten
 
  1>. Cook the lobster. Cool, clean and remove the meat from the shell.
  Slice. 2>. In a skillet, or wok, heat the oil and the sliced lobster
  meat and garlic. Cook briefly. 3>. Add the rum, broth and vegetables
  and simmer, uncovered, for 5 minutes. Season with the salt and
  pepper. Add the egg beaten with a little of the hot sauce and cook,
  stirring until hot. Do not let boil.
 
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