Entree: Guadeloupe – Northern Culinary Region – Langouste à la Vanille (Spiny lobster poached and finished in a warm vanilla, butter, and rum sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 4 spiny lobster tails, shelled and butterflied, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil or neutral oil
- 3 tbsp (45 g) unsalted butter, cold and cubed
- 4 tbsp (60 g) unsalted butter (additional, for sauce)
- 1 shallot, finely minced — about 1 oz (30 g)
- 1 clove garlic, finely minced — about 3 g
- 1/2 cup (120 ml) dry white wine or shellfish stock
- 1/2 cup (120 ml) fish or shellfish stock (can substitute low-sodium chicken stock)
- 1/4 cup (60 ml) heavy cream
- 1 tsp (5 ml) white rum (plus 1 tbsp (15 ml) for flambe optional)
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) granulated sugar (to balance acidity)
- 1 tsp (5 g) coarse sea salt, plus to taste
- 1/2 tsp (2.5 g) freshly ground white or black pepper
- 2 tbsp (30 ml) chopped fresh parsley or chives
- 2 cups (380 g) cooked white rice, for serving (optional)
- 1 tbsp (15 ml) vegetable oil or butter, for finishing rice (optional)

Instructions

1. Bring a large pot of salted water to a gentle simmer. Add the butterflied lobster tails and poach just until opaque and firm, 3–4 minutes depending on size. Remove lobster to an ice bath to stop cooking, then pat dry and set aside. Reserve 1/2 cup (120 ml) of the poaching liquid if desired for the sauce.
2. In a sauté pan over medium heat, melt 4 tbsp (60 g) unsalted butter with 2 tbsp (30 ml) olive oil. Add the minced shallot and garlic and cook gently until translucent, about 2–3 minutes, without browning.
3. Pour in 1/2 cup (120 ml) white wine and 1/2 cup (120 ml) stock, add the scraped vanilla bean seeds and pod, 1 tsp (5 g) sugar, and simmer until reduced by about half, 4–6 minutes. Remove the vanilla pod.
4. Stir in 1/4 cup (60 ml) heavy cream and 1 tsp (5 ml) white rum, then reduce heat to low. Whisk in 3 tbsp (45 g) cold cubed butter, a few pieces at a time, to emulsify and create a glossy sauce. Finish with 1 tbsp (15 ml) lime juice, 1 tsp (5 g) coarse sea salt, and 1/2 tsp (2.5 g) pepper. Adjust seasoning.
5. Warm the lobster tails briefly in the sauce for 30–60 seconds to reheat and coat. Plate the lobster over cooked rice if using, spoon the vanilla-rum beurre blanc over the tails, and garnish with 2 tbsp (30 ml) chopped parsley or chives. If desired, a small splash (1 tbsp / 15 ml) of rum can be warmed and flambéed carefully before adding to the sauce for extra aroma.