Lung Ha Foo Yung
# 3/4 Cup boiled Maine Lobster meat, shredded
# 1/4 Cup bamboo shoots, sliced thin
# 1/4 Cup water chestnuts, sliced thin
# 3 scallions, chopped fine
# 1/4 Cup canned mushrooms, sliced thin
# 1 Teaspoon salt
# 1/4 Teaspoon white pepper
# Monosodium Glutamate
# 6 eggs
# 1/2 Cup peanut oil
# 1/2 Cup water
# 2 Tablespoons corn starch
# 1 Tablespoon soy sauce
Mix Maine Lobster meat, bamboo shoots, water chestnuts, scallions, mushrooms, white pepper, and 1/2 Teaspoon monosodium glutamate together. Beat 6 eggs well. Mix eggs thoroughly into Lobster/vegetable mixture. In a heavy skillet, heat peanut oil. When oil is quite hot, take one ladle full of Lobster/vegetable/egg mixture and pour into oil. Flatten it into a cake about 6 or 7 inches across. When it is slightly brown on the bottom, flip and brown the other side. Remove and keep warm.
Repeat this procedure 3 times, or until all the mixture has been used. In a saucepan, mix corn starch with a small amount of water to make a smooth paste. Gradually add the remainder of the water, soy sauce, and a pinch of monosodium glutamate. Stir over medium heat until sauce thickens. Pour a ribbon of sauce down the center of each foo yung pattie and serve hot.