A Traditional Langouste a la Vanille Dish from Comoros You Must Try

Langouste à la Vanille is a peculiar seafood with condiments of spinach and vanilla batter sauce. These special seafoods are neither prawns nor shrimp at all, but closer to lobsters and crayfish.

You can make a simple and delicate langoustine meal with onions, garlic, salt, pepper, butter, and vinegar. Langouste a la vanille is available in restaurants near you, but can be expensive. This recipe will help you save some bucks!

Prep Time 15 mins

Cook Time 20 mins

Rest Time 5 mins

Total Time 40 mins

Cooking Method: Cooking, Grilling

Cuisine: Comoros

Courses: Lunch

Cooking Temp: 450 C

Servings: 5

Description

Langouste à la Vanille is a peculiar seafood with condiments of spinach and vanilla batter sauce. These special seafoods are neither prawns nor shrimp at all, but closer to lobsters and crayfish.

Background and Origin

Langouste à la Vanille originates from Comoros, an extensive group of islands off Africa's east coast. Comoros is a place where lobsters are abundant and vanilla grows in large quantities.

The locals ingeniously combine these two ingredients with diverse spices to create langouste a la vanille.

This delicious meal is popular yet scarce around the world, including in the United Kingdom, the USA, and France.

Ingredients

2 onions
½ tsp salt
16 oz lobster
1 vanilla bean
½ tbsp pepper
2 tbsp olive oil
¼ cup vinegar
Clover sprouts
1 stick of butter
½ lb spinach leaves
¼ cup Chardonnay (white wine)

Instructions

1
How to Prepare Langouste a la Vanille from Comoros
1. Separate the spinach leaves from the stalk. Wash and chop the onions. Place the lobster on a baking tray, sprinkle with olive oil, and grill in the oven at 450 degrees for 15 minutes.
2. In a saucepan, melt two tablespoons of the butter on low heat and saute the onion until it’s tender and translucent.
3. Add the quarter of chardonnay and the vinegar. Stir the sauce and allow it to simmer for 2 minutes.
4. Cut and empty the contents of the vanilla bean into the sauce, and add some salt and pepper to taste.
5. Scoop in about five tablespoons of butter into the sauce. Let it melt and simmer into the onion sauce, then turn off the heat. Sieve the sauce to separate the liquid from the onion. Set aside.
6. In a separate pan, simmer the spinach in a tablespoon of butter. Sprinkle some salt and pepper to taste. Add some water and allow the spinach to steam for about 5 minutes.
7. Using a kitchen scissors, cut the grilled lobster to remove its shell. Chop them into cubes and set aside.
8. On a serving plate, scoop some steamed spinach, add the chopped lobster, and drizzle with some of the vanilla butter sauce.
9. Garnish with clover sprouts and enjoy!

Nutrition Facts

Servings 5

Amount Per Serving
Calories 76kcal

% Daily Value *
Total Fat 1.1g2%
Sodium 180mg8%
Potassium 500mg15%
Total Carbohydrate 1.3g1%
Protein 17.5g35%

Vitamin A 0.03 IU
Vitamin C 2 mg
Calcium 70 mg
Iron 1.5 mg
Phosphorus 220 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tips for Preparing Langouste a la Vanille

You can add garlic to the onion sauce as desired.
Also, garnish with lemon juice.
Don’t overcook the spinach; 5 minutes maximum is enough.
You can spice the lobster before grilling as desired.

Enjoy langouste a la vanille in your home with this simple recipe. You can order langoustines in a supermarket near you or on Amazon. Happy cooking!

Read it online: https://recipebuster.com/recipe/how-to-prepare-langouste-a-la-vanille-from-comoros/