2½ pounds lobster
½ onion, thinly sliced
1 cup light or low-fat cream/milk
4 slices Kraft cheese
3 cloves garlic, finely chopped
3 tablespoons melted butter
8 scallions, chopped
⅛ teaspoon salt
⅛ teaspoon sugar
8 sprigs of parsley
Some corn starch
Clean the lobster and chop it into pieces.
Coat the lobster pieces with some corn starch and deep fry in very hot oil until 80% done or as soon as the shell turns red.
Dish out and set aside.
In a medium-high heat, heat up a large sauté pan or wok and add the melted butter.
Toss in the chopped garlic, sliced onion and stir fry about 2 minutes, but before they turn brown.
Add in the light cream/milk, bring it to boil, and then add in the fried lobster pieces.
Lay the 4 pieces of cheese on top of the lobster and cover the wok on high heat and let it simmer for a few minutes or until the cheese melts and the sauce thickens.
Stir and blend the cheese well with the lobster, add chopped scallion, salt and sugar to taste, dish out and serve immediately.
Place the parsley over as garnish.
You can combine this excellent recipe with this other plate of our collection.