Comorian Langouste à la Vanille

Ingredients

• 4 spiny lobster tails
• 1 vanilla bean, split and seeds scraped
• 1 cup coconut milk
• 2 tbsp butter
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 tbsp lime juice
• Salt and white pepper to taste

Instructions

1. 1Split the lobster tails lengthwise and remove the meat from the shells, reserving the shells if desired for presentation.
2. 2Melt butter in a pan and sauté the shallot and garlic until soft and translucent.
3. 3Add the lobster meat and sear briefly on both sides until just turning opaque, about 2 minutes per side, then remove and set aside.
4. 4Pour the coconut milk into the same pan along with the scraped vanilla seeds and split pod.
5. 5Simmer the sauce gently for 8-10 minutes until it thickens slightly and turns fragrant with vanilla.
6. 6Return the lobster to the pan and simmer briefly, just long enough to finish cooking through, about 3-4 minutes.
7. 7Stir in lime juice and season with salt and white pepper.
8. 8Serve the lobster nestled in the vanilla coconut sauce over rice.

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