In a food processor, combine the roasted pepper, garlic, cilantro and egg. Pulse until smooth. Season with salt and pepper. With the machine running, slowly add the olive oil and continue to process until the mixture forms a thick emulsion.
Yield: about 1 cup
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
In a large pot, with a lid, over medium heat, add the 1 tablespoon of olive oil. When the oil is hot, add the sausage and onions. Saute for 2 minutes. Stir in the stock, garlic, and chiles, bring to a boil. Reduce the heat and simmer for 60 minutes.
Add the greens, tomatoes, orange juice and lobster halves. Season with salt and crushed red pepper. Simmer for 30 minutes. Stir in the coconut milk and cilantro. To serve, place the lobster halves in the center of each shallow bowl. Spoon the broth over each lobster. Garnish with fritters and a drizzle of the mayonnaise.
Heat the oil in a saute pan over medium heat.
Add the onions and season with salt and crushed red pepper. Saute for about 3 minutes, or until slightly wilted. Add the garlic, and continue to saute for 1 minute. Remove and set aside to cool.
Make a batter by combining the 3 eggs, milk, and baking powder. Add the flour, 1/4 cup at a time, beating until all is used and the batter is smooth. Season with salt. Stir in the parsley. Season with hot sauce and Worcestershire sauce to taste. Mix well.
Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Season with Creole seasoning.