Cantonese Lobster and Pork

Cantonese Lobster and Pork

From: Executive chef Justin Carlisle, Ardent, Milwaukee. Yield: 1 serving.

Cantonese Lobster:
2 Tbsp. water
1 large lobster tail, deshelled, cleaned     
2¼ cups chilled Wüthrich 83% European Style Butter, diced

2 pounds pork shoulder
1 Tbsp. chopped parsley    
1 cup chopped carrots
2 Tbsp. chopped onion

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.