Lobster gently cooked with coconut, vanilla and citrus in a Comorian island style.
- Serves
- 4
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
Split the lobster tails lengthwise and remove the intestinal tract.
Soften shallot and garlic in oil over medium-low heat.
Add lobster cut-side down and sear briefly, then turn.
Split the vanilla pod, scrape in the seeds and add the pod with coconut milk. Simmer gently until the lobster is opaque and just cooked.
Remove the vanilla pod, finish with lime juice, salt, pepper and optional chili, and serve immediately.
Chef’s notes
Do not boil the coconut milk hard or overcook the lobster. Vanilla should perfume the sauce rather than make it taste sweet.
Substitutions
Large prawns can replace lobster; reduce the cooking time. Use real vanilla rather than sweetened vanilla essence.
Serve with
Coconut rice and greens
Storage
Seafood is best served immediately. Refrigerate leftovers promptly and use within 1 day; reheat gently only once.
Allergens
Contains crustacean shellfish and coconut.
Always Cook with Heart. Always!
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