Chef-tested recipe
Lobster gently cooked with coconut, vanilla and citrus in a Comorian island style.
Recipe at a glance
- Servings
- 4 servings
- Best Served With
- Coconut rice and greens
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 800 g lobster tails, shell on
- 250 ml coconut milk Shop paid link
- 1 vanilla pod
- 80 g shallot, finely chopped
- 10 g garlic, minced
- 20 ml coconut or neutral oil paid link
- 20 ml lime juice
- 4 g salt paid link
- 1 g black pepper
- 1 small chilli, optional
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 chilli, and serve immediately.
Beginner Technique 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.
Storage
Seafood is best served immediately. Refrigerate leftovers promptly and use within 1 day; reheat gently only once.
Allergen Notes
Contains crustacean shellfish and coconut.
Always Cook with Heart. Always!
