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Lobster with Vanilla Sauce

Name: Lobster with Vanilla Sauce
Total time: 35 min
Yield: Serves 2
Cuisine: Comoros
Ingredients: 4 Large shrimp or lobster tail, shell-on; 1 Vanilla bean; 100ml Heavy cream; 30g Butter; 2 tbsp White wine; 1 bunch Spinach

Main Dish

⏱ 35 min

👥 Serves 2

Difficulty ⭐⭐

Comoros's national dish: succulent lobster finished in a fragrant vanilla cream sauce, a showpiece of French-influenced island cooking.

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📖 The Story Behind This Dish

Comoros is known as the "Perfume Islands" for its prized vanilla, and this national dish pairs that vanilla with lobster from the surrounding waters. It's a graceful fusion of French colonial cooking technique and the islands' own ingredients.

🌆 Where it's eaten: Served with white wine on special occasions — the sweet aroma of vanilla drifting from the pan is part of the appeal before the first bite.

🥕 Ingredients (serves 2)

Large shrimp or lobster tail, shell-on 4
Vanilla bean 1
Heavy cream 100ml
Butter 30g
White wine 2 tbsp
Spinach 1 bunch

👩‍🍳 Instructions

Peel and devein the shrimp or lobster. Split the vanilla bean and scrape out the seeds.
Melt butter in a pan and sear the shrimp on both sides, then set aside.
Deglaze the same pan with white wine and reduce.
Add the cream and vanilla seeds; simmer until it thickens into a sauce.
Quickly sauté the spinach in butter and arrange it on a plate.
Place the shrimp on top and spoon over the sauce.

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