langouste-a-la-vanille-2
Next Dish: Braai
Langouste a la Vanille is a traditional French dish, originating from the Reunion Island in the Indian Ocean. It features spiny lobster, also known as langouste, cooked in a sauce made from vanilla beans, cream, and sometimes cognac. The dish is known for its unique combination of sweet and savory flavors. The vanilla used in this recipe is typically Bourbon vanilla, which is also native to the Reunion Island.
Recipe
Ingredients:
2 live lobsters (about 1.5 lbs each)
1 vanilla bean
1 cup of fresh cream
2 tablespoons of butter
Salt and pepper to taste
Instructions:
First, you need to cook the lobsters. Bring a large pot of salted water to a boil. Add the lobsters and cook for about 15 minutes. Once cooked, remove them from the pot and let them cool.
Once the lobsters are cool, break off the claws and tail. Crack the claws and remove the meat. Cut the tail in half lengthwise and remove the meat. Keep the shells for the sauce.
For the sauce, melt the butter in a saucepan. Add the lobster shells and cook for a few minutes. Split the vanilla bean in half and scrape out the seeds. Add the seeds and the bean to the saucepan.
Add the cream to the saucepan and bring to a boil. Reduce the heat and simmer for about 10 minutes. Strain the sauce through a sieve, pressing on the shells to extract as much flavor as possible. Season with salt and pepper.
Cut the lobster meat into chunks and add it to the sauce. Cook for a few minutes until the lobster is heated through.
Serve the lobster with the vanilla sauce. Enjoy your Langouste a la Vanille.