Name: Lobster-Mango Stir Fry with Coconut-Butter Johnny Cake
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Cuisine: caribbean
Ingredients: 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; 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

Directions

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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Lobster-Mango Stir Fry with Coconut-Butter Johnny Cake

Johnny Cake:

Johnny Cake:

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