Langouste à la VanilleLobster with Vanilla Cream Sauce

Name: Langouste à la Vanille (Lobster with Vanilla Cream Sauce)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Comoros
Ingredients: 900 g Spiny Lobster (split in half lengthwise); 4 g Salt; 1 g Black Pepper; 45 g Unsalted Butter; 10 g Garlic (crushed); 1 pcs Vanilla Bean (split); 250 ml Heavy Cream; 25 ml Lemon Juice; 4 g Salt; 1 g Black Pepper; 10 g Fresh Parsley (finely chopped)

A festive island-style seafood dish in which sweet lobster is served with a smooth cream sauce lightly perfumed with vanilla and lemon. The sauce is rich but delicate enough to let the lobster remain the star.

Prep

20m

Cook

20m

Serves

Estimated

Nutrition

Per serving

557kcal

Calories

49g

Protein

35g

Fat

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Lobster

0.9kg
Spiny Lobster (split in half lengthwise)
4g
Salt
1g
Black Pepper

Sauce

45g
Unsalted Butter
10g
Garlic (crushed)
1pcs
Vanilla Bean (split)
250ml
Heavy Cream
25ml
Lemon Juice
4g
Salt
1g
Black Pepper
10g
Fresh Parsley (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Preheat the oven to 200°C (400°F). Arrange the spiny lobster on a tray, flesh side up, and season with the salt and black pepper.
02
Bake the spiny lobster until the flesh is opaque and just cooked through.
03
Melt the unsalted butter in a small pan over medium heat. Add the garlic and cook briefly until fragrant.
04
Add the vanilla bean and pour in the heavy cream. Simmer gently until the sauce lightly thickens.
05
Stir in the lemon juice, then season with the salt and black pepper.
06
Remove the vanilla bean, stir in the fresh parsley, and spoon the sauce over the hot lobster before serving.

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