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In a large pot, with a lid, over medium heat, add the 1 tablespoon of olive oil.
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When the oil is hot, add the sausage and onions.
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Saute for 2 minutes.
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Stir in the stock, garlic, and chiles, bring to a boil.
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Reduce the heat and simmer for 60 minutes.
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Add the greens, tomatoes, orange juice and lobster halves.
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Season with salt and crushed red pepper.
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Simmer for 30 minutes.
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Stir in the coconut milk and cilantro.
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To serve, place the lobster halves in the center of each shallow bowl.
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Spoon the broth over each lobster.
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Garnish with fritters and a drizzle of the mayonnaise.
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Heat the oil in a saute pan over medium heat.
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Add the onions and season with salt and crushed red pepper.
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Saute for about 3 minutes, or until slightly wilted.
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Add the garlic, and continue to saute for 1 minute.
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Remove and set aside to cool.
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Make a batter by combining the 3 eggs, milk, and baking powder.
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Add the flour, 1/4 cup at a time, beating until all is used and the batter is smooth.
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Season with salt.
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Stir in the parsley.
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Season with hot sauce and Worcestershire sauce to taste.
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Mix well.
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Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil.
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When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly.
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Remove and drain on paper towels.
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Season with Creole seasoning.
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In a food processor, combine the roasted pepper, garlic, cilantro and egg.
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Pulse until smooth.
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Season with salt and pepper.
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With the machine running, slowly add the olive oil and continue to process until the mixture forms a thick emulsion.
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32
*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
