Spirited lobster and eastern vegetables

2 cups cooked lobster meat, sliced (500g) 
2 tbsp. oil (30 mL) 
1 small clove garlic, minced 
2 tbsp. rum (30 mL) 
1/2 cup chicken broth (125 mL) 
1 cup bean sprouts (250 mL) 1
1 cup water chestnuts, sliced (250 mL) 
1 cup broccoli (250 mL) 
1 1/2 cups coarsely cut chinese cabbage (375 mL) 
salt and pepper 
1 egg, beaten

In a skillet heat the oil, the lobster meat and the garlic. Cook briefly. Add the rum, broth and vegetables. Simmer uncovered 5 minutes. Season with the salt and pepper. Add a little of the hot sauce to the lightly beaten egg. Stir the egg mixture into the remainder of the sauce. Do not let boil. Serve with rice.

Courtesy of Lobster Direct