Langouste a la vanilla is the national delicacy from Comoros. The dish is typically prepared with South African lobster and vanilla beans. The cuisine has its roots from French. It’s richness, taste and nutritional value makes it one of the go-to meals for a family treat. When perfectly prepared, the dish will melt your mouth! Today we teach you how to prepare yours at home.
But before we proceed, get to know about Comoros’ culture
Comoros is one of the African countries which boast of its “Fragrant Islands” with aromatic plants which makes it a scenic place. The Island is also known for its sumptuous cuisine. The culture experienced here is a blend of African, French and Arab influences.
This has led to language diversity with Arabic, Comorian, Swahili and French being the most spoken.
According to Comoros culture, women are expected to do all the cooking. When food is ready, the wife is expected to serve the husband in the dining. She enjoys hers in the kitchen together with the kids.
[bctt tweet=”In Comoros, women are not allowed to eat their food together with men. Men enjoy mean on the dining while kids and women take theirs in the kitchen”]
When going out, women are expected to cover their heads. It is a taboo to go out without the head veil. Regardless of gender, everyone is expected to greet elders with respect. Disrespecting elders is considered a lack of manners and has some disciplinary actions.
Now, let’s switch swiftly to our recipe.
- 2 lbs lobsters
- 10 tbsp unsalted butter
- 1 bunch baby spinach
- ½ cup vanilla beans (sliced longitudinally)
- 2 tbsp white vinegar
- 2tbsp olive oil
- 1 onion
- 1 bunch cilantro
- 2 shallots (peeled and chopped)
- 100ml white vinegar
- Black pepper
- Heat a roasting pan in an oven up to 450 degrees. Drizzle some olive oil on your lobsters and add them to the preheated pan. Sprinkle the remaining olive oil and roast your lobsters for 15 minutes till they are reddish
- Remove the pan and leave it to cool
- In a saucepan, melt 3 tbsp of butter
- Fry your shallots for 4 minutes in butter until they soften
- Add vinegar and wine and cook for five to eight minutes
- Add 7tbsp butter and stir until they melt
- Add the vanilla beans and cook it for three minutes. Filter the sauce in a clean pan and remove the shallots
- Add black pepper and salt to season and put aside
- Add 2 tbsp of butter and sauté onions. Add salt and your spinach and cook it till tender
- As your spinach cooks, remove the lobster claws from meat
- Take off the tails and head
- Put your green on a plate then place the lobsters on top
- Heat your sauce and pour it on the lobster
- Garnish it with cilantro
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