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.