The year of the dragon is upon us and as such, the News knows how important food is in celebrating the Chinese New Year. Once again, the News approached Richmonds Colin Foo to prepare a dish that will grace his table during this years festivities.
Lobster in Cream Sauce. Long Har
2 medium size live lobsters, chopped into bite-size pieces (or you could also use frozen lobster meat, about one pound)
1 medium size onion finely chopped
1 sprig of spring onion finely diced
1 red pepper finely diced
5 ml (1 tsp) of sea salt
2.5 ml (Â½ tsp) of white pepper
15 ml (1 T) Chinese wine
5 ml (1 tsp) finely chopped fresh garlic
5 ml (1 tsp) finely chopped fresh ginger
45 ml (3 T) vegetable cooking oil
120 ml (Â½ cup) Carnation Milk
120 ml (Â½ cup) cream
60 ml (Â¼ cup) chicken broth
15 ml (1 T) oyster sauce
5 ml (1 tsp) tapioca starch or corn starch
To prepare the cream sauce put about two tablespoons of Carnation milk in a small mixing bowl. Add in the teaspoon of tapioca starch and mix until all the lumps are gone and its smooth. Then add all the other ingredients and mix well. This has to be prepared ahead.
To cook the lobster, heat a large wok on high heat. Add cooking oil and put in the fresh garlic and ginger. Give it a quick stir and reduce to medium heat. Add the chopped onion and the red pepper. Give it another quick stir and then add the lobster pieces, salt, pepper and the Chinese wine. Give it a stir.
Increase the heat to high and add the cream sauce, while stirring consistently until the cream sauce comes to a boil.
Turn off the heat to prevent burning, sprinkle the chopped spring onions over the cooked dish as a garnish and plate.