Entree: Comoros – Langouste à la Vanille (Spiny lobster simmered in a rich, creamy vanilla‑scented sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 2 spiny lobster tails, approx. 10 oz (280 g) each
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 2 shallots, finely chopped (about 1.5 oz / 45 g)
- 2 garlic cloves, minced (about 0.2 oz / 6 g)
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) fish stock
- 1/2 cup (120 ml) heavy cream
- 1 vanilla bean, split lengthwise and seeds scraped (or 1 tsp (5 ml) pure vanilla extract)
- 1 tbsp (15 ml) freshly squeezed lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Prepare the lobster: using kitchen shears, split the lobster tails lengthwise through the top shell; loosen meat from shell and leave attached at the base. Pat dry and season lightly with salt and pepper.
2. Heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat. Add lobster flesh-side down and sear 1–2 minutes until lightly browned; flip and sear 30–60 seconds more. Transfer lobster to a plate and keep warm.
3. Reduce heat to medium. Add remaining 2 tbsp (30 ml) butter and 1 tbsp (15 ml) olive oil to the skillet. Sauté shallots 2–3 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
4. Pour in the white wine to deglaze the pan, scraping up browned bits. Simmer 1–2 minutes to reduce slightly.
5. Add fish stock and the split vanilla bean (include scraped seeds). Bring to a gentle simmer and reduce by about one-third, 4–6 minutes.
6. Stir in the heavy cream and simmer 2–3 minutes until the sauce thickens slightly. If using vanilla extract, stir it in now and discard the vanilla pod.
7. Return lobster to the skillet, spoon sauce over the tails, and simmer 2–3 minutes until lobster is cooked through and opaque (internal temp about 135–140°F / 57–60°C).
8. Finish with lemon juice and chopped parsley, adjust seasoning with salt and pepper, and serve immediately with the sauce spooned over the lobster.