Comorian Langouste à la Vanille
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The Tale of Comorian Langouste à la Vanille
Story updated
Comoros is one of the world's leading producers of vanilla, a crop introduced during 19th-century French colonial rule that transformed the islands' economy alongside cloves and ylang-ylang. Langouste à la vanille pairs that signature export with locally abundant spiny lobster, marrying Comoros's Indian Ocean seafood traditions with French culinary technique.
Ingredients
Scale:· 4 servings
- 4 spiny lobster tails
- 1 vanilla bean, split and seeds scraped
- 1 cup coconut milk
- 2 tbsp butter
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 tbsp lime juice
- Salt and white pepper to taste
Instructions
- 1Split the lobster tails lengthwise and remove the meat from the shells, reserving the shells if desired for presentation.
- 2Melt butter in a pan and sauté the shallot and garlic until soft and translucent.
- 3Add the lobster meat and sear briefly on both sides until just turning opaque, about 2 minutes per side, then remove and set aside.
- 4Pour the coconut milk into the same pan along with the scraped vanilla seeds and split pod.
- 5Simmer the sauce gently for 8-10 minutes until it thickens slightly and turns fragrant with vanilla.
- 6Return the lobster to the pan and simmer briefly, just long enough to finish cooking through, about 3-4 minutes.
- 7Stir in lime juice and season with salt and white pepper.
- 8Serve the lobster nestled in the vanilla coconut sauce over rice.
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