Langouste à la Vanille — Lobster in Vanilla Sauce

Shopping list

• 4 piece lobster tails — thawed if frozen

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• 40 g unsalted butter

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• 1 piece shallot — finely chopped

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• 2 clove garlic cloves — minced

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• 1 piece vanilla pod — split and seeds scraped

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• 100 ml dry white wine

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• 200 ml coconut milk

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• 100 ml double cream

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• 100 ml fish or seafood stock

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• 1 tbsp fresh lime juice

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• 0.5 tsp sea salt

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• 0.25 tsp ground white pepper

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• 1 tbsp fresh chives — finely snipped

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Step by step

1. 1

   Using kitchen scissors, cut along the top of each lobster shell lengthways. Gently pull the meat up and out, leaving it attached at the tail end, then rest it on top of the shell. Pat dry and season lightly with salt and white pepper.

2. 2

   Melt half the butter in a large frying pan over medium-high heat. Add the lobster tails meat-side down and sear for 2 minutes, then flip and cook for another 2 minutes. Remove and set aside.

3. 3

   Reduce heat to medium, add the remaining butter, then sauté the chopped shallot for 3 minutes until softened.

4. 4

   Add the minced garlic, vanilla pod, and scraped seeds, stirring for 30 seconds until fragrant.

5. 5

   Pour in the white wine and simmer for 2– 3 minutes until reduced by half, scraping up any browned bits from the pan.

6. 6

   Stir in the coconut milk, double cream, and seafood stock. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.

7. 7

   Return the lobster tails to the pan, spooning sauce over the meat. Simmer gently for 4– 5 minutes until the lobster is cooked through and opaque (internal temperature around 60°C).

8. 8

   Remove the vanilla pod. Stir in the lime juice and adjust seasoning to taste.

9. 9

   Transfer the lobster tails to serving plates, spoon the vanilla sauce generously over the top, and garnish with snipped chives.

10. 10

    Serve immediately with steamed jasmine rice or crusty bread to soak up the sauce.