Entree: New Caledonia – National Cuisine – Langouste à la Vanille (Spiny lobster poached and finished in a rich vanilla-scented butter and cream sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 2 spiny lobsters (langouste), tails split, approx. 10 oz (280 g) meat each
- 4 tbsp (57 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 2 shallots, finely minced (about 3 oz / 85 g)
- 1 clove garlic, minced
- 1 vanilla bean, split lengthwise, seeds scraped
- 1/2 cup (120 ml) dry white wine
- 3/4 cup (180 ml) fish stock or lobster stock
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 ml) lemon juice
- 2 tbsp (8 g) fresh parsley, chopped
- Salt to taste
- Freshly ground black pepper to taste
- Lemon wedges, for serving

Instructions

1. Pat the split lobster tails dry and season lightly with salt and pepper.
2. In a large sauté pan over medium heat, warm 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter. Sear lobster tails meat-side down for 1–2 minutes to color, then flip and cook 1 more minute; remove lobster and set aside.
3. Add remaining 1 tbsp (15 ml) olive oil and 3 tbsp (43 g) butter to the pan. Add minced shallots and garlic and sweat gently over medium-low heat until translucent, about 3 minutes.
4. Scrape in vanilla seeds and add the scraped pod. Deglaze the pan with white wine, scraping any browned bits, and simmer until reduced by half, about 3–4 minutes.
5. Add fish stock and simmer 4–5 minutes to concentrate flavor. Remove and discard the vanilla pod.
6. Stir in heavy cream and simmer until sauce thickens slightly, about 3 minutes. Whisk in remaining 1 tbsp (14 g) butter off the heat for a glossy finish. Adjust seasoning with lemon juice, salt, and pepper.
7. Return lobster tails to the pan to warm through in the sauce for 1–2 minutes, spooning sauce over the meat to glaze.
8. Plate lobster tails, spoon the vanilla cream sauce over them, sprinkle with chopped parsley, and serve immediately with lemon wedges and steamed rice or crusty bread.