---------- Recipe via Meal-Master (tm) v8.02
  
       Title: NEW YORK TIMES LOBSTER MOANA
  Categories: Seafood, Main dish
       Yield: 5 servings
  
       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.
  
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