This Broiled Lobster Tail with Vanilla Sauce was created in Comoros. Lobster tails are broiled in the oven and then served on a bed of spinach with a vanilla cream sauce on top. This is the definition of decadence and you’re going to love it!
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Today, I’m going to share with you a recipe from Comoros that I absolutely love. Comoros is an island off of the eastern coast of Africa, that is known for being the second largest producer of vanilla in the world in terms of abundance.
I love a good vanilla bean as much as anyone, but trying fish covered in vanilla has never really been something I’ve been dying to try. But after pouring this salty, sweet cream sauce over my lobster tail, I am hooked. Who knew that this could be so good?
What is the History of this Dish?
This Broiled Lobster Tail with Vanilla Sauce is called langouste á la vanille in Comoros. As it turns out, the French began growing vanilla in the country in the 1890s and immediately began pairing it with fish from the get-go.
As the decades moved on, French cookbooks began publishing recipes that use vanilla with fish, and, eventually, Michelin starred restaurants caught on as well. It all began in Comoros though.
Variations of this Broiled Lobster Tail with Vanilla Sauce
The true recipe for this dish in Comoros calls for using real lobsters and poking a knife between their eyes to sever their spinal cord, and cooking them after.
I couldn’t bring myself to kill a lobster, let alone bring myself to kill a lobster and photograph it for you all. So, I cheated. We’re using lobster tails instead. If you’d like to use a live lobster, here’s an article about How to Kill A Lobster without Feeling Bad About It.
In my version of this Broiled Lobster Tail with Vanilla Sauce, I broil the lobster tails and then pour a delicious cream sauce over the top. Other versions of this recipe cook the lobster right in the cream sauce if you prefer.
What Ingredients are In Broiled Lobster Tail with Vanilla Sauce?
Lobster tails
Butter
Shallots
White wine
Vanilla bean seeds
Vanilla extract
Salt
Cream
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How to Make Broiled Lobster
Broiling a lobster is actually very simple. Turn your oven on to a high broil.
Use kitchen shears, and cut a line down the top of the lobster tail. Crack through the shell.
Use your hands to pull the shell apart to expose the lobster tail meat inside. You may need to crack the shell to get it to stay open.
Place the tails on a cookie sheet and drizzle with olive oil. Put in the oven on a high broil for about 4-5 minutes. The meat of the lobster should turn from translucent to white.
How to Make the Vanilla Sauce
In a medium pan or medium heat, melt the butter. Add the shallots into the butter and cook until shallots are translucent.
Stir in the wine, the vanilla extract, and the seeds from the vanilla bean and cook for 3-5 minutes or until the mixture has reduced by half.
Add the cream and the salt into the pot and cook again for 5 minutes or until the sauce begins to thicken.
Pour the mixture into a sieve with a bowl underneath. Strain out the shallots, reserving the sauce. Use this sauce on your lobster
You may even want to serve this recipe with Mkatra Foutra, a bread recipe from Comoros. Or, instead of making vanilla sauce, you can use this yum yum sauce instead.
How to Scrape the Seeds from a Vanilla Bean
Place your vanilla bean on a cutting board and use a knife to cut a line down the length of it. Your knife should cut through the top of the bean, but not through the entire thing.
Open the bean up, and lay it flat on the cutting board. Use the dull side of your knife and drag it along the inside of the bean, catching all seeds on the tip of your knife.
Enjoy diving in and eating your Lobster tail! Whether you are enjoying it for a weeknight meal or a fancy dinner, check out What To Serve With Lobster Tails for a delicious list of foods that would make your seafood dinner complete.
Did you enjoy this dish? If you make it, please share it on Facebook or Instagram with the hashtag #TheForeignFork and tag @TheForeignFork. Please also leave a comment letting me know what you thought of this dish!
If you liked this Broiled Lobster with Vanilla Sauce, you’ll also like these other Foreign Fork seafood recipes:
- Dopeaja with Shrimp
- Shrimp Stir Fry with Noodles
- Mussels Steamed in Wine and Cream from Belgium
- Tropical Stuffed Avocados
Broiled Lobster Tail with Vanilla Sauce
Equipment
- Oven Mitt
- Mixing Bowl(s)
- Kitchen Shears
- Pot(s)
- Wine Opener
Ingredients
- 2 lobster tails, thawed
- 4 tbsp butter
- 3 shallots, minced
- ¼ cup white wine
- 1 vanilla bean
- 2 tsp vanilla extract
- ¼ tsp salt, or more to taste
- ½ cup heavy whipping cream
- 16 oz spinach
Instructions
Broiling the Lobster Tails
- Turn your oven on to a high broil.
- Use kitchen shears, and cut a line down the top of the lobster tail. Crack through the shell.
- Use your hands to pull the shell apart to expose the lobster tail meat inside. You may need to crack the shell to get it to stay open.
- Place the tails on a cookie sheet and drizzle with olive oil. Put in the oven on a high broil for about 4-5 minutes. The meat of the lobster should turn from translucent to white. Removed when cooked through .
Making the Vanilla Sauce
- In a medium pan or medium heat, melt the butter. Add the shallots into the butter and cook until shallots are translucent.
- Add the wine, the vanilla extract, and the seeds from the vanilla bean and cook for 3-5 minutes or until the mixture has reduced by half.
- Add the cream and the salt into the pot and cook again for 5 minutes or until the sauce begins to thicken.
- Pour the mixture into a sieve with a bowl underneath. Strain out the shallots, reserving the sauce. Use this sauce on your lobster.
- Sautee your spinach until lightly wilted. Layer shallots that were strained from sauce onto the spinach. Place lobster tail on top of spinach and then drizzle with vanilla sauce.
- Enjoy! Leave a comment on this recipe letting me know what you thought.
V says
Absolutely divine! Would definitely make again, thanks so much!
Alexandria Drzazgowski says
I’m so glad you loved the recipe, V! Thank you for leaving a review!