Lobster-Mango Stir Fry with Coconut-Butter Johnny Cake
- Yield: 4 servings
- Total: 1 hr 5 min
- Prep: 30 min
- Cook: 35 min
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
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
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