Langouste à la Vanille (Lobster with Vanilla Sauce)
Langouste à la Vanille (Lobster with Vanilla Sauce) is a traditional Comorian recipe for a classic dish of barbecued lobster served topped with a vanilla cream sauce. The full recipe is presented here and I hope you enjoy this classic Comorian version of: Lobster with Vanilla Sauce (Langouste à la Vanille).
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Ingredients:
2 x 600g live lobsters
2 tbsp olive oil
2 tbsp unsalted butter
3 shallots, minced
4 tbsp white wine
2 vanilla pods, split and seeds scraped out
120ml double cream
sea salt and freshly ground black pepper, to taste
Method:
Pre-heat your barbecue or place a heavy cast iron grill pan over medium-high heat.
Using a heavy cleaver or heavy chef’s knife, split the lobsters in half lengthwise then scoop out and reserve the tomalley, or egg sac, if present.
Drizzle the lobster flesh with the olive oil and barbecue, flesh-side down, until slightly charred (about 5 minutes). Flip the lobster halves over and continue cooking until the lobsters are tender (3 to 5 minutes more).
Meanwhile, melt the butter in a large frying pan over medium heat. Add the shallots and cook, stirring, until soft (2 to 3 minutes). Add the wine and vanilla pod and seeds and cook, stirring, until reduced by half (about 3 to 4 minutes.
Stir in the cream and simmer for 2 minutes longer. Season the sauce with salt and black pepper then spoon over the lobster and top with the tomalley, if using.
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