Entree: Martinique – National Cuisine – Langouste à la Créole (Creole-style spiny lobster in a spicy tomato and herb sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 2 whole spiny lobsters, approx. 1 lb (450 g) each, halved lengthwise
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 scallions (green onions), thinly sliced
- 1 small Scotch bonnet or piment antillais, seeded and finely chopped (use caution; optional)
- 1 medium red bell pepper, diced
- 1 cup (240 g) diced fresh tomatoes
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) fish or seafood stock
- 1 tbsp (15 ml) white rum (optional)
- 1 tsp (1 g) fresh thyme leaves or 1 tsp dried thyme
- 2 tbsp (8 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) lime juice
- Cooked white rice or fried plantains for serving

Instructions

1. Rinse lobster halves and pat dry. Season lightly with salt and pepper. Heat butter and olive oil in a large sauté pan over medium-high heat. Sear lobster flesh-side down 2 minutes to color, then flip and sear shell-side down 1 minute; remove and set aside on a plate.
2. Reduce heat to medium. Add onion and bell pepper to the pan and sauté until softened, about 5 minutes. Add garlic, scallions, and chopped Scotch bonnet and cook 1–2 minutes more until aromatic.
3. Pour in the white wine to deglaze the pan, scraping up any browned bits. Add diced tomatoes, fish stock, thyme, and rum if using. Bring to a simmer and cook 6–8 minutes to reduce and concentrate flavors.
4. Return lobster halves to the pan, flesh-side up. Spoon sauce over the lobster and simmer gently, uncovered, for 6–8 minutes until lobster meat is opaque and cooked through.
5. Stir in lime juice and chopped parsley, and adjust seasoning with salt and pepper. Spoon sauce over the lobsters and serve immediately with steamed rice or fried plantains.