Langouste à la Vanille

Lobster in vanilla and coconut sauce.

Ingredients

• 1.2 kg Lobster
• 2 Vanilla pod
• 400 ml Coconut milk
• 4 tbsp Butter
• 4 Shallots
• 4 cloves Garlic
• ½ cup White wine
• 3 tbsp Lime juice
• 2 tsp Salt

Method

1. Prepare the lobster — Split the lobsters lengthwise and clean them.
2. Sear — Cook flesh-down in butter for 3 minutes until it turns opaque.
3. Make the sauce — Soften the shallots and garlic, add the wine and reduce by half.
4. Add vanilla — Split the pods, scrape the seeds into the coconut milk, and add both pods and seeds — the vanilla is the signature of Comorian cooking.
5. Finish — Simmer the sauce 8 minutes, return the lobster, and baste for 3 minutes.
6. Langouste is ready — Add lime and serve with rice.

More Comoros recipes

• Pilaou
• Mkatra Foutra