Lobster-Mango Stir Fry with Coconut-Butter Johnny Cake

• 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

1. Heat a wok over high heat.
2. Add the oil and swirl to coat the pan.
3. When the oil shimmers, add the garlic, goat peppers, and onions and saute until soft, about 2 minutes.
4. Add the lobster and move it around with the other ingredients.
5. Add the mangos, peas, and kale, and continue moving the contents around.
6. Flambe with the rum, and reduce by 1/2.
7. Then add the fish stock and further reduce by 1/4.
8. Add the butter and continue stirring.
9. Check for seasonings.
10. The mixture should have a broth-like consistency.
11. Divide the lobster and broth among 4 large pasta bowls.
12. Arrange two Johnny Cakes on the sides of each bowl and serve.
13. In a mixing bowl, combine the butter, coconut, lime juice, salt, and sugar.
14. Whisk until smooth.
15. Cut each of the cakes in 1/2 and spread the mixture on each 1/2.
16. Grill or broil the cakes until crispy and brown

grapeseed oil, garlic, goat, red onions, lobsters, mangos, green peas, bitter, rum, fish stock, butter, salt, butter, unsweetened coconut flakes, lime, salt, sugar, buttermilk

Taken from www.foodnetwork.com/recipes/lobster-mango-stir-fry-with-coconut-butter-johnny-cake-recipe.html (may not work)