New York Times Lobster Moana

• 2 pounds lobsters live
• 2 tablespoons vegetable oil
• 1 clove garlic minced
• 2 tablespoons rum
• 1/2 cup chicken broth
• 1 cup mung bean sprouts
• 1 cup water chestnuts sliced
• 1 cup snow pea pods
• 1 1/2 cups napa (Chinese) cabbage coarsley cut
• 1 x salt and black pepper freshly ground
• 1 each eggs beaten

1. Cook the lobster.
2. Cool, clean and remove the meat from the shell.
3. Slice.
4. In a skillet, or wok, heat the oil and the sliced lobster meat and garlic.
5. Cook briefly.
6. Add the rum, broth and vegetables and simmer, uncovered, for 5 minutes.
7. Season with the salt and pepper.
8. Add the egg beaten with a little of the hot sauce and cook, stirring until hot.
9. Do not let boil.

lobsters live, vegetable oil, garlic, rum, chicken broth, bean sprouts, water chestnuts, snow pea pods, cabbage, salt, eggs

Taken from recipeland.com/recipe/v/new-york-times-lobster-moana-40173 (may not work)