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1
Combine the Scotch bonnet chile, green onion, and 1 teaspoon of the salt in a mortar and pestle or in the bowl of a food processor and process to a paste.
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2
Spread the mixture over the lobster meat and drizzle with the lime juice.
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3
Refrigerate while you prepare the stew.
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4
In a Dutch oven, heat the oil and, when hot, whisk in the flour.
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5
Cook, stirring constantly, until a light blond roux is formed, 2 to 3 minutes.
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6
Add the onion and bell peppers and cook until vegetables are softened, about 4 minutes.
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7
Stir in the tomato paste, diced tomatoes, potato, stock, coconut milk, brown sugar, thyme, remaining 1 1/4 teaspoons salt and pepper and bring to a low boil.
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8
Reduce heat to a simmer and cook, stirring occasionally, until sauce is thickened and flavorful and potatoes are very tender, about 30 minutes.
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9
Remove the lobster from the marinade and reserve 2 tablespoons.
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10
(Discard the remaining marinade.)
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11
Add the lobster and the reserved 2 tablespoons marinade to the stew and cook, stirring gently as to not break up the fillets, until the fish is just cooked through, about 7 to 8 minutes.
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12
Serve immediately.
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13
This dish is traditionally served over grits with Johnnycakes.
