1/3 cup soy sauce
2 tablespoons white vinegar
2 teaspoons minced garlic
1 teaspoon minced ginger root
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 egg
salt to taste
ground black pepper to taste
1 (16 ounce) can crushed tomato
4 (11 ounce) cans lobster meat, drained
In a saucepan, remove soy sauce components and mix together with vinegar, garlic and ginger. Mix in pepper, oregano, basil and egg. Return to a medium heat and cook, stirring constantly, until smooth. Stir in crushed tomato and lobster meat, and cook, stirring, until sauce thickens; about 5 minutes. Pour sauce into a small saucepan and sauce over simmering water for 10 minutes.
Remove from refrigerator and let sit for several hours at room temperature. Serve over ice or margarine, broiled, or chilled in large bowls.