Lobster-Mango Stir Fry with Coconut-Butter Johnny Cake Recipe

Name: Lobster-Mango Stir Fry with Coconut-Butter Johnny Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

946

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon grapeseed oil, 4 garlic cloves, sliced, 4 goat or Thai bird peppers, stemmed and chopped, 2 red onions, minced, and more.

Yes, Lobster-Mango Stir Fry with Coconut-Butter Johnny Cake falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lobster-Mango Stir Fry with Coconut-Butter Johnny Cake

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