Lobster-Mango Stir Fry with Coconut-Butter Johnny Cake

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  • Total: 1 hr 5 min
  • Prep: 30 min
  • Cook: 35 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. Divide the lobster and broth among 4 large pasta bowls. Arrange two Johnny Cakes on the sides of each bowl and serve.

Johnny Cake:

  1. 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