Langouste à la Vanille (Comorian Vanilla Lobster)
Local name: Langouste à la vanille
In short: Lobster tails seared, then simmered in a cream sauce scented with real vanilla, shallot and lime. A seafood classic of the Comoros. It takes about 40 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 20 min
- Resting
- 10 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 600 kcal
Langouste à la vanille pairs two things the Comoros are known for: lobster from the surrounding sea and vanilla grown on the islands. The lobster is seared in the shell, then finished in a cream sauce flavored with vanilla seeds, shallot and a squeeze of lime. It is a restaurant and special-occasion dish, usually served with plain rice. Use a real vanilla bean if you can, because vanilla is the main flavor of the sauce.
Instructions
- With kitchen scissors, cut along the top shell of each lobster tail and spread it open to expose the meat, leaving it attached at the tail end. Rub with the lime juice, salt and pepper and rest for 10 minutes.
- Heat the oil and half the butter in a wide, deep frying pan over medium-high heat. Sear the tails flesh-side down for 2 to 3 minutes, until lightly golden. Transfer to a plate.
- Lower the heat to medium. Add the remaining butter, the shallots and the garlic and cook for 2 minutes, until soft but not browned.
- Add the water or stock, the vanilla seeds and the empty vanilla pod. Simmer for 3 minutes.
- Pour in the cream and simmer gently for 5 minutes, until the sauce coats the back of a spoon.
- Return the tails to the pan, flesh-side up, and spoon sauce over them. Cover and cook over low heat for 4 to 5 minutes, until the meat is opaque and firm (63°C/145°F).
- Remove the vanilla pod. Stir in the lime juice, taste and adjust the salt. Scatter with herbs and serve at once over rice.
Tips
- Do not boil the sauce hard after the cream goes in, or it can split. Keep it at a gentle simmer and the lobster will stay tender.
- Large prawns or langoustines work in the same way. Cut the cooking time to 2 to 3 minutes in the sauce.
Questions and answers
Can I use vanilla extract instead of a vanilla bean?
Yes, use 1 1/2 tsp pure vanilla extract and stir it in with the lime juice at the end, so the aroma does not cook away. A real bean gives a rounder, more floral flavor.
Can I use frozen lobster tails?
Yes. Thaw them overnight in the refrigerator and pat them very dry before searing, so they brown rather than steam.
Is the sauce sweet?
No. Vanilla smells sweet, but the sauce itself is savory, with a little sharpness from shallot, garlic and lime.
How long does it take to make Langouste à la Vanille (Comorian Vanilla Lobster)?
About 40 min in total: 20 min of preparation and 20 min of cooking.
How many calories are in Langouste à la Vanille (Comorian Vanilla Lobster)?
About 600 kcal per serving, with 29 g of protein, 47 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 47 g |
| Fat | 32 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
