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the peppers into a plastic bag, seal the bag, and let the peppers steam for about an hour.
    Peel the skins from the peppers, and slice them. Remove the seeds.
    If you're using pimientos, slice them.
    In a heavy pan, boil together the red peppers, onions, white wine, and water until the liquid is reduced to about 3 tablespoons. Add the cream, and simmer until the mixture is thickened. Put the mixture into a blender or food processor, and whirl until the mixture is smooth. Add the mango cubes, and blend until the mango is completely incorporated. Season with the lemon juice and salt and pepper, and set the sauce aside.
    Wrap the flour tortillas in foil. Heat them in the oven until they are warm. This will soften them and make them easier to roll.
    Meanwhile, dust the lobster pieces lightly with Caribbean seasoning. Put the lobster into a hot pan with the lime juice and white wine. Cook the lobster until it is firm, about 5 minutes.
    While the lobster cooks, gently reheat the red pepper–mango sauce. Stir the cold butter into the hot sauce until the butter is melted and thoroughly incorporated.
    Cut the warm tortillas in half, and put approximately ¼ cup hot lobster meat on each half. Roll the tortilla half into a cone shape. Serve the cornucopias surrounded with banana chutney, chopped parsley, and red pepper–mango sauce.
    Â 
    Makes 6 servings

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    Caribbean Seasoning
2
teaspoons cayenne
2
teaspoons salt
1
teaspoon ground white pepper
1
teaspoon black pepper
1
teaspoon dried basil
½
teaspoon dried thyme
2
teaspoons paprika
    Mix together all the ingredients, and store the mixture in a tightly covered container in a cool, dark place.
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Stamp and Go
    These Jamaican salt-fish fritters are popular throughout the Caribbean, where salt fish is a staple. Although salt fish will never win any fragrance awards—some compare its odor to that of a thirteen-year-old boy's gym locker—it tastes delicious.
    Â 
½
pound dried, salted codfish
Key Lime Sauce
1
cup mayonnaise
1
cup sour cream
2
tablespoons Gulden's mustard
2
tablespoons lime juice
Grated zest of 1 lime
 
 
2
green onions, all of the white part and some of the green, minced
2
jalapeño peppers, minced
1
small tomato, peeled, seeded, and minced
2
cups flour
2
teaspoons baking powder
About ¼ cup cold water
Vegetable oil, for deep frying
    Cover the salt fish with cold water, and let the fish soak 4 to 12 hours.
    Drain the fish, then place it in a saucepan, and cover it with fresh cold water. Bring the water to a boil, and simmer the fish 15 minutes or until tender. Let it cool in the cooking water.
    Combine the ingredients for the key lime sauce, and chill the sauce until you're ready to serve it.
    Skin and flake the fish. Mix the flaked fish, green onions, peppers, and tomatoes in a bowl. Stir in the flour and baking powder, and add enough water to make a soft, sticky batter. Heat the oil to between 350° and 375°. Drop the batter by the teaspoonful into the oil. Fry the fritters, a few at a time, until they are golden brown. Drain them on paper towels, and serve them immediately with the key lime sauce for dipping.
    Â 
    Makes 6 servings
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    Salt Fish
    From street stalls along the highways of Puerto Rico to beach shacks in the French islands, salt fish is one of the threads that run through the cuisine of the Caribbean. First brought to the area as food for plantation slaves and servants, salt fish is now a well-loved dish throughout the islands.
    Known as morue in the French-speaking islands and bacalao where Spanish is the mother tongue, salt fish is found in most Caribbean markets, where local cooks will look for pieces with firm white flesh (a yellow tinge indicates age). Of all the dried, salted fish available, most cooks think cod has the best flavor.
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    Curry in the Caribbean
    When East Indian workers migrated to Caribbean islands such as Martinique, Guadeloupe, and Trinidad, they brought with them the ingredients