In a wok, heat 2 tablespoons oil. Fry potato for 2 minutes or until cooked; remove and set aside. Add onion and lobster; stir-fry for about 2 minutes. Add the coconut cream, curry, chicken bouillon, salt, and pepper. Cook for 1 more minute. Combine cornstarch and water; stir into lobster mixture. Add potato, peas, carrots, and raisins; cook another 2 minutes. Place on a serving platter. In a wok, heat oil. Cut haupia into 2-inch diamond shapes and dust with cornstarch. Fry for 2 minutes; drain. Serve with the curry. Makes 4 servings.