Comorian & Indian Ocean
Langouste à la Vanille (Comorian Vanilla Lobster)
The Comoros islands in one plate: spiny lobster in a coconut-cream sauce perfumed with the islands' own vanilla — French technique, Indian Ocean ingredients, and a Muslim archipelago's cuisine that almost no one writes about.
1 hr · Serves 4 · Takes some skill
4
Ingredients
Base
Sauce
Finish
Method
Start cooking mode- Prep 30 min · Cook 30 min · 60 min total
- hard
- 1
Halve and clean the lobster; sear briefly in the shell.
- 2
Build a sauce of shallot, garlic, ginger, coconut milk, and split vanilla pod; simmer gently to infuse.
- 3
Finish the lobster in the sauce just until cooked through; add lime and serve with rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
