Lobster-Mango Stir Fry with Coconut-Butter Johnny Cake |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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:
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.
5. Johnny Cake:
6. 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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