We cooked Langouste à la vanilla which is the national dish of Comoros where it is set in the channel between Mozambique and Madagascar.
This delicious vanilla cream sauce goes well with scampi, shrimp, and scallops.
You need extra bread to mop up the sauce!
Serves for 2
2 lobsters (cut into halves)
2 tsp Olive Oil
2 tsp Unsalted Butter
3 Shallots (minced)
1⁄4 cup White Wine
1 Vanilla Beans (split and scrape seeds)
1⁄2 cup Thickened Cream
Black Pepper (freshly ground)
Drizzle olive oil on the lobster and grill until slightly charred, about 5 minutes. Flip the lobster halves over and continue cooking until the lobsters are tender, 3 to 5 minutes more.
Meanwhile, prepare the vanilla cream sauce.
Melt the butter in a large pan over medium heat. Add the shallots and stir until soft.
Add the wine and vanilla seeds and simmer until reduced by half.
Add the cream into the pan and simmer until slightly thickened.
Strain the sauce and season the sauce with salt and pepper. (traditionally it is served with shallots and it is also delicious!)
Pour the sauce over the lobster and sprinkle chopped chives.