Chef Ming Tsai examines a spotted lobster caught by Brendal Stevens, owner of Brendal's Dive Center in the Bahamas.

Serves 4

Lobster Mango Stir-Fry

4 large lobster, heads removed, and cut with shell on at the joints into about 6 pieces, the claws cut in half diagonally
1 tablespoon grape seed oil
4 garlic cloves, sliced
4 goat peppers, stemmed, and chopped, may substitute Thai birds
4 large mangos, peeled and cut 1/2-inch dice
1 cup green peas
2 red onions, minced
4 cups kale, washed and sliced, may substitute any bitter greens
1 cup local rum
4 cups fish stock
3 tablespoons butter
Salt and pepper to taste

Johnny Cakes

4 purchased local cakes, may substitute with biscuits
1/2 pound soft butter
1/4 cup unsweetened coconut flakes
Juice of 1 lime
1 teaspoon salt
1 teaspoon sugar

To make the Lobster Mango Stir-Fry, 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 sauté until soft, about 2 minutes.

Add the lobster and move it around with the other ingredients. Add the mangos, peas, and kale, and continue moving the contents around.

Flambé with the rum and reduce by 1/2. 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.

To make the Johnny Cakes, in a mixing bowl, combine the butter, coconut, lime juice, salt, and sugar. Whisk until smooth.

Cut each of the cakes in half and spread the mixture on each half. Grill the cakes until crispy and brown.

To plate divide the lobster and broth among 4 large pasta bowls. Arrange 2 cakes on the sides of each bowl and serve.