New York Times Lobster Moana

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.