Langouste à la Vanille (Comorian Vanilla Lobster)

Ingredients

• 2 whole spiny lobsters (about 1.5 lb / 700 g each), split lengthwise, intestinal vein removed
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 shallots, finely minced
• 2 garlic cloves, minced
• 1 vanilla bean, split lengthwise and seeds scraped, pod reserved
• 1 tablespoon tomato paste
• 2 ripe tomatoes, peeled, seeded, and diced
• 1/4 cup dry white wine
• 1 cup coconut milk
• 1 lime
• Salt and black pepper, to taste
• Fresh chives or cilantro, for garnish

Before you cook

• Split each lobster in half lengthwise through the shell using a heavy knife.
• Remove and discard the dark intestinal vein running down the tail.
• Season the exposed lobster flesh with salt and pepper.
• Split the vanilla bean lengthwise and scrape out the seeds, keeping the scraped pod.
• Mince the shallots and garlic.
• Peel, seed, and dice the tomatoes.

Steps

1. Heat the butter and olive oil together in a wide skillet over medium-high heat.
2. Lay the lobster halves flesh-side down in the skillet.
3. Sear the lobster flesh for about 4 minutes until lightly charred.
4. Turn the lobster shell-side down and cook for 3 more minutes.
5. Lift the lobster out of the skillet and set it aside on a plate.
6. Lower the heat to medium and add the shallots and garlic to the same skillet.
7. Cook the shallots and garlic for 2 minutes, stirring, until softened.
8. Stir in the tomato paste and cook for 1 minute.
9. Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until they break down.
10. Pour in the white wine and let it bubble for 2 minutes.
11. Pour in the coconut milk.
12. Add the scraped vanilla seeds and the reserved vanilla pod to the sauce.
13. Simmer the sauce uncovered for 10 minutes, stirring occasionally, until it thickens enough to coat a spoon.
14. Nestle the lobster halves back into the sauce, flesh-side up.
15. Spoon sauce over the lobster and simmer for 3 more minutes to finish cooking the meat through.
16. Remove and discard the vanilla pod.
17. Squeeze the lime juice over the lobster.
18. Plate the lobster halves and spoon the vanilla sauce over the top to serve.