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

Instructions

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. 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