~236 cal · 1g protein · 5g carbs · 22g fat (estimated, per serving)
🍽️
Lobster tails in a pale vanilla cream sauce
🇰🇲 Moroni
The Comoros are among the world's great vanilla islands, and langouste à la vanille shows off that treasure at its most luxurious. Sweet spiny lobster is bathed in a delicate sauce scented with a split vanilla pod and finished with lime, a dish that captures the perfume of the Indian Ocean archipelago.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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4 spiny lobster tails
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1 cup cream
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1 vanilla pod, split
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2 shallot
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2 cloves garlic
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1/2 cup white wine (or stock)
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1 lime
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1/2 fresh chili
Instructions
1
Halve the lobster tails (or slice the mushrooms) and sear briefly in a little butter or oil; set aside.
2
Soften the shallot and garlic, then add the wine and scrape the seeds from the vanilla pod into the pan.
3
Pour in the cream (or coconut cream) and simmer gently until lightly thickened and fragrant.
4
Return the lobster (or mushrooms) and warm through 5 minutes without boiling hard.
5
Finish with lime and a little chili and serve over rice.
Moroni tradition.
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🌏 While it simmers — know your destination
📍
Moroni. The volcanic-island capital where lobster meets vanilla.
🗺️
Comoros. Perfume islands where lobster meets vanilla.
🌍
Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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