Main
Vanilla Spiny Lobster (Comoros)
- Preparation time
- 35 min
- Servings
- 4 servings
Ingredients
- Langouste — to buy4 tails
- Butter — to buy40 g
- Vanilla pod — to buy1 pod
- Shallot — to buy2
- Garlic — to buy2 cloves
- Lime — to buy1
- Cream — to buy20 cl
- Salt — to buy1 pinch
- Pepper — to buy1 pinch
Preparation
Take the lobsters out ahead of time if frozen and shell them: snip along the back of the shell with scissors and lift out the flesh in one piece, keeping the carcasses aside.
Split the vanilla pod lengthwise, scrape out the seeds with the tip of a knife, and set the pod and seeds aside separately.
Melt 20 g of butter in a sauté pan and sweat the minced shallot and garlic over low heat for 3 minutes, without colouring.
Add the lobster carcasses and fry for 2 minutes to release their flavour into the pan, then deglaze with the lime juice.
Pour in the cream, add the split vanilla pod and scraped seeds, and let it infuse at a bare simmer for 10 minutes, covered, then strain the sauce, pressing firmly on the carcasses.
Return the strained sauce to the pan and sear the lobster tails for 2 minutes on each side in the remaining foaming butter until the flesh turns opaque and firm.
Coat the lobster in the warm vanilla sauce, adjust the seasoning with salt and pepper, and serve immediately with steamed white rice.