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.