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Middle Eastern Recipes >  Seafood >  Langouste a la Vanilla >

 

Langouste a la Vanilla

Comorian lobster in vanilla sauce

• 1 TBS ginger, freshly-grated

• Salt & black pepper to taste

• 2 lobster tails

• Cold water

• 1 vanilla pod

• 2/3 C butter

• Juice of 1 lime

• 3 TBS white rum

• 1 egg yolk

Place grated ginger in a medium-sized cooking pot; season with salt and black pepper. Add lobster tails and cover with cold water. Gently bring to a boil and continue cooking for about fifteen minutes. Split vanilla pod in half lengthways, using the point of a sharp knife to scrape out seeds. In a small saucepan, melt butter over low heat. Remove from heat and beat in lime juice, vanilla seeds and egg yolk. Return to heat and cook gently over low temperature until mixture thickens (do not boil); set aside.

 

Drain lobster tails and split in half lengthways. Place under a broiler and cook for about five minutes. Arrange lobster tails on a serving plate. Spoon rum over the top; carefully light to flame. Serve with vanilla/butter sauce.

 

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 

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