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.
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
Copyright Ming Tsai, 2001, All Rights Reserved
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