INGREDIENTS

4 large lobster tails
1/2 pound uncooked ground pork
1/4 cup black bean paste (Dow See)
1/4 cup dried Chinese mushrooms, presoaked, drained and finely chopped
1/4 cup water chestnuts, finely chopped
1 tablespoon vegetable oil
1/2 teaspoon salt
2 tablespoons vegetable oil
1 teaspoon crushed garlic
2 tablespoons soy sauce
1 teaspoon cornstarch

COOKING METHOD

In a preheated wok or skillet, place 1 tablespoon vegetable oil.

Bring to high heat, add ground pork. Turn and mix until brown. Cover and cook for 5 minutes. Remove from fire and cool.

Remove meat from lobster tails and save shells. Chop meat fine.

In a large mixing bowl, place ground lobster meat, cooked pork, mushrooms and water chestnuts.

Add 1/2 teaspoon salt.

Mix all ingredients thoroughly with hands until well blended. Separate into 4 portions, form into balls. Slap each ball on chopping board 10 or 15 times. Stuff balls to fill lobster tail shells evenly. Arrange on shallow dish or platter.

In a hot wok, place 2 tablespoons vegetable oil and 1 teaspoon crushed garlic.

Add black bean paste, toss and turn until garlic is brown.

Add 1/2 cup water, 2 tablespoons soy sauce and 1 teaspoon cornstarch. Stir until sauce thickens, spread over each stuff lobster tail. Steam cook at high heat for 20 minutes. Serve hot with steamed rice.

NOTES

This dish is a beautiful party dish which is very simple to prepare yet adds a touch of sophistication to any meal.