*  Exported from  MasterCook II  *
 Recipe By     : COOKING LIVE SHOW #CL8789
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Live
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   hoisin sauce
    2      tablespoons   chili sauce
    2      teaspoons     shao-hsing (rice wine)
    1      teaspoon      thin soy sauce
    1      teaspoon      fish sauce
    1      teaspoon      chili paste with garlic
      1/2  teaspoon      sugar
      1/2  teaspoon      MSG (optional)
      1/2  teaspoon      sesame oil
      1/2  teaspoon      hot chili oil
      1/4  cup           plus 1/2 teaspoon peanut oil
    2      live          lobsters (each about 1 1/4 pounds)
                         each cut into 8 serving pieces
                         Salt to taste
    2      tablespoons   finely minced fresh ginger
      1/2  cup           minced scallions (about 4
                         thick scallions, white and green parts)
    3      tablespoons   finely minced garlic
    3                    dried red chilies
 Prepare the sauce: mix together the hoisin sauce, chili sauce, shao-
 soy sauce, fish sauce, chili paste with garlic, sugar, MSG (if 
 sesame oil, hot chili oil, and 1/2 teaspoon of the peanut oil. 
 Add the remaining 1/4 cup of peanut oil to a large, very hot wok over 
 high heat and heat until the oil is smoking. Salt the cut lobster 
 lightly and add them to the hot wok. Sear the cut surfaces until the
 lobster is just about cooked, 3 to 4 minutes. Remove the lobster 
 pieces and
 place them on a platter (or, place them on paper towels to drain some 
 the oil.)
 To the oil remaining in the wok, add the ginger, scallions, garlic, 
 dried chilies. Stir-fry for 1 minute. Add the lobster pieces, and 
 toss to
 blend well. Add the reserved sauce, and toss to blend well. Turn the
 mixture out onto a platter and serve immediately.
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