Entree: Comoros – Central Culinary Region – Langouste na Vanili (Lobster with vanilla)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 spiny lobsters, approx. 1 lb (454 g) each
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) neutral oil (vegetable or coconut)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 small tomato, seeded and chopped (about 4 oz / 115 g)
- 1 vanilla bean, split lengthwise (or 1½ tsp / 7 g pure vanilla paste)
- 1 cup (240 ml) coconut milk (full fat)
- 1/2 cup (120 ml) fish or light chicken stock
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) chopped fresh ginger
- 1 small green chili (scotch bonnet or jalapeño), seeded and finely chopped
- 1/2 tsp (2.5 g) ground cloves or 3 whole cloves, crushed
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh coriander (cilantro)
- 1 tbsp (15 ml) dark rum (optional, for finishing)

Instructions

1. Prepare the lobsters: split each spiny lobster lengthwise through the tail, remove the digestive tract, rinse, and pat dry. Reserve shells for stock if desired.
2. Heat 1 tbsp (15 ml) oil and 1 tbsp (15 g) butter in a large sauté pan over medium-high heat. Add lobster, cut-side down, and sear 2–3 minutes until lightly colored; flip and sear the back for 1 minute. Remove lobster and set aside.
3. In the same pan, add remaining oil and butter. Sauté the sliced onion until translucent, about 4 minutes. Add minced garlic, chopped tomato, chopped chili, and grated ginger; cook 2–3 minutes until softened.
4. Scrape the seeds from the split vanilla bean into the pan, then add the pod as well. Stir in crushed cloves and cook 30 seconds to bloom the spices.
5. Pour in the coconut milk and stock, bring to a gentle simmer, then add lemon juice, salt, and pepper. Simmer 5 minutes to let flavors meld and the sauce reduce slightly.
6. Return lobsters to the pan, spooning sauce over the meat. Cover and simmer gently 6–8 minutes, or until lobster meat is opaque and cooked through (internal temperature about 140–145°F / 60–63°C).
7. Remove vanilla pod (and any shell pieces), stir in chopped coriander and optional dark rum, then adjust seasoning to taste.
8. Serve each lobster halved with plenty of vanilla-coconut sauce spooned over, accompanied by steamed rice or cassava typical of the region.