Lobster-Mango Stir Fry With Coconut-Butter Johnny Cake
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tbsp
Grapeseed Oil4
Goats1 cup
Green Pea1 cup
Rum4 cups
Fish Stock450 g
Butter (softened)1 tsp
Salt1 tsp
SugarDirections:
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