Langouste à la Vanille (Comorian Vanilla Lobster)
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The Tale of Langouste à la Vanille (Comorian Vanilla Lobster)
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Langouste à la vanille, lobster cooked in a vanilla-infused sauce, pairs two of the Comoros' most prized resources: the rich spiny lobster harvest from its surrounding waters and the vanilla the islands have cultivated since French colonists introduced the crop in the 19th century. It's a signature dish showcasing this distinctive local pairing.
Ingredients
Scale:· 4 servings
- 4 lobster tails, halved lengthwise
- 1 vanilla pod, split and seeds scraped
- 1 cup coconut milk
- 1 shallot, minced
- 2 tbsp butter
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions
- 1Season the lobster tails with salt and pepper.
- 2Melt butter in a pan and sear the lobster tails cut-side down for 2-3 minutes; set aside.
- 3In the same pan, sauté the shallot until soft.
- 4Add coconut milk and the scraped vanilla seeds and pod, simmering 8-10 minutes to infuse.
- 5Return the lobster tails to the sauce and simmer gently 8-10 minutes until just cooked through.
- 6Stir in lime juice, remove the vanilla pod, and serve hot with rice.
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