Name: Langouste a la Vanille
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Comoros, East Africa
Ingredients: 4 whole lobster tails, split lengthwise; 400 ml coconut cream; 2 whole vanilla beans, split, seeds scraped; 2 whole shallots, minced; 2 cloves garlic, minced; 2 tbsp butter; Â½ cup white wine; 1 whole lime, juiced; 1 tsp salt; Â¼ tsp white pepper

Langouste a la Vanille

Comorian lobster in a luxurious vanilla-infused coconut cream sauce â€” the islands' most celebrated dish.

Country

Comoros

Region

East Africa

Time

45 min

Serves

Level

medium

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Comoros is one of the world's top vanilla producers, and this dish marries that prized spice with fresh Indian Ocean lobster. The combination of sweet vanilla and briny lobster in coconut cream seems unlikely but creates an unforgettable harmony. It is the signature dish of Comorian haute cuisine, served at celebrations and to honored guests.

What the dish tastes like

Comorian lobster in a luxurious vanilla-infused coconut cream sauce â€” the islands' most celebrated dish.

When to cook it

Best for everyday meals, with a medium cooking level and about 45 minutes total.

What to serve alongside it

Use the interactive recipe fallback or country hub to explore pairings.

Sear Lobster

Melt butter in a large pan over high heat. Sear lobster tails flesh-side down for 2 minutes until golden. Remove and set aside.

Do not overcook at this stage â€” the lobster will finish cooking in the sauce.

Sear 02:00

Cook Aromatics

In the same pan, saute shallots and garlic until soft. Add white wine and reduce by half.

Reduce 05:00

Make Sauce

Add coconut cream, vanilla bean pods and seeds. Simmer gently until sauce thickens slightly.

Use real vanilla beans â€” extract cannot replicate the flavor in this dish.

Simmer 10:00

Finish Lobster

Return lobster tails to the sauce. Simmer gently until lobster is just cooked through and opaque.

Lobster is done when the flesh is opaque and firm â€” overcooking makes it rubbery.

Cook lobster 08:00

Serve

Remove vanilla pods. Add lime juice and season with salt and white pepper. Serve lobster with the sauce spooned over, alongside rice.

The vanilla aroma should be present but subtle â€” it should enhance the lobster, not dominate.

Langouste a la Vanille

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Step-by-step instructions

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