Langouste à la vanille
Langouste à la vanille, from above
Non vegComoros

Langouste à la vanille

Spiny lobster in a silky vanilla coconut sauce. The Comoros' famous perfume island on a plate.

40 minTime
30 gProtein each
mildSpice
The perfume islands2 chapters · 1 min read

Make it your way

Grandma's wayLobster, vanilla, butter and coconut milk.
The original
328kcalsame
30 gproteinsame
2 gfibresame
40minutessame

Classic langouste à la vanille.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Lobster2 spiny lobsters, tails split (about 600 g meat)
Butter3 tbsp
Shallots2, finely chopped
Garlic3 cloves
Vanilla essence (vanilla flavouring, imitation vanilla extract)1 vanilla pod, split and scraped
Thick coconut milk¾ cup
Lemon juice1½ tbsp
Black peppera pinch
Saltto taste

Method

4 steps
  1. 1Sear the lobster flesh side down in half the butter until just opaque. Remove.
  2. 2Soften shallots and garlic in the remaining butter, add the vanilla seeds and pod.
  3. 3Pour in coconut milk and simmer until slightly thickened. Add lemon, salt and pepper.
  4. 4Return the lobster and warm through for 2 minutes, spooning over sauce.
Serve it like this

Serve the lobster halves in their shells on a platter, sauce spooned over, with white rice and lime wedges.

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Make it a meal

What goes with Langouste à la vanille: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Luchi45 min
On the side Jeera aloo30 min
On the side Bhindi masala35 min
To drink Alouda20 min
Something sweet Ladob35 min
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