Mains
Langouste à la Vanille
Ingredients
- - whole spiny lobster tails, halved: 4 (about 900 g total) (4 (about 2 lb total))
- - coconut cream: 300 ml (1 1/4 cups)
- - vanilla pod, split and seeds scraped: 1 (1)
- - shallots, finely chopped: 2 (2)
- - garlic, minced: 2 cloves (2 cloves)
- - butter: 30 g (2 tbsp)
- - dry white wine (optional): 60 ml (1/4 cup)
- - salt: 1 tsp (1 tsp)
- - white pepper: 1/4 tsp (1/4 tsp)
Method
- Melt the butter in a large frying pan over medium heat and soften the shallots and garlic for 3-4 minutes.
- Add the lobster tail halves, flesh-side down, and sear for 2-3 minutes until lightly golden.
- Pour in the wine, if using, and let it bubble for 1 minute to cook off the alcohol.
- Add the coconut cream, vanilla seeds and split pod, salt and pepper, and bring to a gentle simmer.
- Cover and cook for 10-12 minutes until the lobster is opaque and just cooked through.
- Remove the vanilla pod, taste the sauce for seasoning, and serve the lobster with the sauce spooned over.
Introduction: Comoros is one of the world's leading vanilla producers, and this celebrated dish pairs that fragrant local vanilla with fresh spiny lobster in a silky coconut cream sauce.
Cultural Background: Comoros is one of the world's leading vanilla producers, and this celebrated dish pairs that fragrant local vanilla with fresh spiny lobster in a silky coconut cream sauce. It's the island's most iconic special-occasion main.
Tips: Don't overcook the lobster — it turns rubbery quickly once opaque, so check at the 10-minute mark. Real vanilla pod makes a noticeable difference here over extract; use the seeds and the split pod both.
Variations: Rock lobster or large prawns can stand in for spiny lobster where it isn't available. A dash of ginger added with the shallots gives the sauce extra warmth. This recipe does not have a distinct vegetarian/vegan conversion beyond the dietary tags listed above; no authentic substitution was forced.
Storage: Refrigerate in an airtight container for up to 1 day; seafood in cream sauce doesn't keep well longer.
Reheating: Reheat very gently in a covered pan over low heat, just until warmed through, to avoid toughening the lobster. Nutrition (per serving, approximate) Calories: 390 kcal | Protein: 32 g | Carbohydrates: 6 g | Fat: 25 g
FAQs
Q: Can I use frozen lobster tails?
A: Yes, thaw them fully in the refrigerator overnight before cooking for the best texture.
Q: Is this dish very sweet from the vanilla?
A: Not at all — the vanilla adds a warm, savoury fragrance rather than sweetness in this preparation.