Cantonese Lobster - cooking recipe

Ingredients

2 c. lobster, cut into bite size
1/2 lb. ground lean sausage
1 small clove garlic, minced
3 c. chicken broth (no fat)
1 Tbsp. fresh ginger, grated
salt and pepper to taste
1 egg and 2 egg whites, beaten together
2 Tbsp. cornstarch
1/4 c. water

Preparation

In a 2-quart saucepan, cook sausage and garlic together until the sausage is
no\tlonger pink.
Add broth and bring to boil. Turn heat low
and\tskim off fat.
Add lobster, ginger, salt and pepper to
taste.
Turn
heat
up again and add cornstarch (mixed with
water)
to thicken sauce.
Add beaten eggs and cook another 5 minutes.\tServe over hot rice.
May garnish with chopped green onion, if desired.