Lobster-Mango Stir Fry with Coconut-Butter Johnny Cake

Total Time:
1 hr 5 min
30 min
35 min

4 servings

  • 1 tablespoon grapeseed oil
  • 4 garlic cloves, sliced
  • 4 goat or Thai bird peppers, stemmed and chopped
  • 2 red onions, minced
  • 4 large lobsters, heads removed, and cut with shell on, at the joints into about 6 pieces, the claws cut in half diagonally
  • 4 large mangos, peeled and cut into 1/2 inch dice
  • 1 cup green peas
  • 4 cups kale, washed and sliced, may substitute any bitter greens
  • 1 cup rum
  • 4 cups fish stock
  • 3 tablespoons butter
  • Salt and pepper
  • 8 Johnny Cakes, recipe follows
  • Johnny Cake:
  • 1/2 pound butter, softened
  • 1/4 cup unsweetened coconut flakes
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 Bahaman biscuits, buttermilk or baking powder biscuits can be substituted
  • Heat a wok over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the garlic, goat peppers, and onions and saute until soft, about 2 minutes.

  • Add the lobster and move it around with the other ingredients. Add the mangos, peas, and kale, and continue moving the contents around. Flambe with the rum, and reduce by 1/2.

  • Then add the fish stock and further reduce by 1/4. Add the butter and continue stirring. Check for seasonings. The mixture should have a broth-like consistency.

  • Divide the lobster and broth among 4 large pasta bowls. Arrange two Johnny Cakes on the sides of each bowl and serve.

Johnny Cake:
  • In a mixing bowl, combine the butter, coconut, lime juice, salt, and sugar. Whisk until smooth. Cut each of the cakes in 1/2 and spread the mixture on each 1/2. Grill or broil the cakes until crispy and brown

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