| 1 | For the best results in preparing this attractive chinese dish cook the lobster pieces as quickly as possible. |
| 2 | The beaten egg added to the sauce makes it richer and creamier. |
| 3 | With sharp knife, pry lobster meat from shell and slice into medallions. |
| 4 | Mince garlic and black beans together. |
| 5 | Heat oil in wok or skillet and add garlic mixture. |
| 6 | Cook and stir a few seconds. |
| 7 | Add pork and cook about 10 minutes, stirring to break up meat. |
| 8 | Add hot water, soy sauce and msg. |
| 9 | Add lobster medallions and cook 2 minutes. |
| 10 | Mix cornstarch and sherry and stir into sauce. |
| 11 | Beat egg with 3 tablespoons water and blend into sauce. |
| 12 | Cook over low heat 30 seconds, stirring constantly. |
| 13 | Sauce should be creamy but not heavy. |
| 14 | Spoon sauce into center of platter. |
| 15 | Arrange medallions in sauce in decorative pattern. |
| 16 | Garnish with cilantro and green onion curls. |
| 17 | For each serving, place a few lobster medallions over rice in bowl. |
| 18 | Spoon sauce over lobster |
