Lobster Cantonese
6 (3 to 5 oz. lobster tails)
1/4 cup vegetable oil
2 cups shredded cabbage
1 1/2 cups celery sliced diagonally
I cup thawed frozen or fresh peas
6 green onions cut into 1/2 inch pieces.
4 carrots cut into thin diagonal slices
1 cup of bouillon broth
1/4 cup soy sauce
1 teaspoon accent
1 teaspoon sugar
Using scissors cut away the thin underside membrane of Lobster tails.
Remove meat and cut into 1/2 or 3/4 inch pieces.
Cook vegetables 5 minutes in hot oil in a heavy skillet over medium heat,
stirring frequently.
Stir in vegetable broth and next three ingredients.
Simmer the mixture uncovered for 10 minutes.
Mean while cook Lobster pieces in margarine in a heavy skillet or sauce pan.
Stir cooked lobster in vegetable mixture and serve with rice or noodles.
