Langouste à la vanille is the national dish of Comoros, an African archipelago set in the channel between Mozambique and Madagascar. It's traditionally made with local rock lobster, though any kind of lobster will do for this dish, as will langoustines, shrimp, or even scallops.
Featured in: Fish: Best With...Vanilla?
- 2 1 1/4 lb. live lobsters
- 2 tbsp. olive oil
- 2 tbsp. unsalted butter
- 3 shallots, minced
- 1⁄4 cup white wine
- 2 vanilla beans, split and seeds scraped
- 1⁄2 cup heavy cream
- Kosher salt and freshly ground black pepper