COMOROS- LANGOUSTE A LA VANILLA (LOBSTER WITH VANILLA SAUCE)

 

Lobster with vanilla sauce, known as "Langouste à la Vanilla" in Comoros, is a delicious and unique dish that combines the richness of lobster with the aromatic flavors of vanilla. Here's a recipe to prepare Langouste à la Vanilla:

Ingredients: - 2 lobsters (around 500 grams each) - 2 tablespoons butter - 1 onion, finely chopped - 2 garlic cloves, minced - 1 vanilla bean, split lengthwise - 1 cup coconut milk - Juice of 1 lime - Salt and pepper to taste - Fresh parsley or cilantro for garnish Instructions: 1. Prepare the lobsters: Begin by boiling a large pot of salted water. Once the water is boiling, carefully add the lobsters and cook them for about 7-10 minutes until they turn bright red. Remove the lobsters from the water and let them cool. 2. Extract the lobster meat: Once the lobsters are cool enough to handle, crack the shells and remove the meat from the claws and tail. Cut the meat into bite-sized pieces and set them aside. 3. Make the vanilla sauce: In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant. 4. Add the vanilla bean: Scrape the seeds from the split vanilla bean and add them to the skillet. Place the vanilla bean itself into the skillet as well. Stir and cook for a minute or two to allow the flavors to infuse. 5. Cook with coconut milk: Pour the coconut milk into the skillet, and bring the mixture to a simmer. Reduce the heat to low and let it simmer gently for about 10 minutes, allowing the flavors to meld together. 6. Season and add the lobster: Season the sauce with salt, pepper, and lime juice to taste. Carefully add the lobster meat to the skillet, making sure it is evenly coated with the sauce. Cook for a few minutes until the lobster is heated through. 7. Serve: Transfer the lobster with vanilla sauce to a serving dish. Garnish with fresh parsley or cilantro for added freshness and color. 8. Enjoy: Serve the Langouste à la Vanilla with steamed rice or crusty bread. The creamy and aromatic vanilla sauce enhances the delicate flavor of the lobster, creating a unique and delightful dining experience. Langouste à la Vanilla is a specialty in Comoros and showcases the island's use of locally available ingredients, such as vanilla. It's a dish that embodies the fusion of French and Comorian culinary influences.