Entree: Mayotte – Langouste à la vanille (Spiny lobster cooked in a fragrant vanilla-scented coconut sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 2 spiny lobsters, whole, raw, approx. 1.25 lb (560 g) each
- 2 tbsp (30 ml) coconut oil or neutral oil
- 2 tbsp (30 g) unsalted butter
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 ripe tomato, seeded and diced, about 1 cup (160 g)
- 1 vanilla pod, split and seeds scraped
- 14 fl oz (400 ml) coconut milk
- 1/2 cup (120 ml) heavy cream or crème fraîche
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tsp (5 ml) curry powder or local curry blend
- 1/2 tsp (2.5 g) ground turmeric
- 1 tsp (5 g) sea salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- 1 small hot pepper (scotch bonnet or bird's eye), whole or sliced to taste (optional)
- 1 tbsp (15 ml) fish sauce or 1 tsp (5 g) shrimp paste (optional)
- Lime wedges, for serving

Instructions

1. Prepare the lobsters by splitting them lengthwise through the carapace and tail, remove the vein, rinse, and pat dry.
2. Heat the coconut oil and butter in a large skillet over medium-high heat. Season lobster halves with salt and pepper and sear cut-side down 2–3 minutes until lightly browned; turn briefly and transfer to a plate.
3. Reduce heat to medium and add the chopped onion; sauté 4–5 minutes until translucent. Add garlic and ginger and cook 1 minute until aromatic.
4. Add the diced tomato and cook 3–4 minutes until softened. Scrape the vanilla seeds into the pan and add the emptied pod.
5. Stir in curry powder, turmeric, and optional fish sauce or shrimp paste, then pour in the coconut milk and heavy cream. Bring to a gentle simmer and cook 4–5 minutes to blend flavors.
6. Return lobster halves to the pan, spoon sauce over them, cover partially, and simmer gently 6–8 minutes until lobster meat is opaque and cooked through.
7. Remove the vanilla pod. Add lime juice, adjust salt and pepper, and remove or slice the hot pepper if used.
8. Scatter chopped cilantro or parsley over the dish and serve immediately with lime wedges and steamed rice or crusty bread to soak up the sauce.