42 Langouste a la Vanille Comoros national dish

On this episode of cooking every national dish, Langouste a la Vanille from Comoros

Langouste a la Vanille from Comoros

 3 shallots finely chopped.
 2 vanilla beans
 4 Tbsp unsalted butter
 ¼ cup white wine
 ½ cup heavy cream
 2 lobsters

- cut the vanilla beans length wise and scrape the insides with a spoon, set aside

- in a pan melt the butter then add the shallots, cook over medium heat for 5 mins.

- add the wine, heavy cream and the vanilla beans along with the insides. mix and cook for 4 mins.

- using a strainer and a wooden separate the liquids from the shallot by pressing it on the strainer, save the sauce and the shallots separately.

- add the lobsters to a large pot of salted boiling water and cook on high for 12 mins.

- take the lobsters out and immediately put them in an ice bath for 1 min

-take the lobster meat out of the shell and drizzle the sauce on top or serve the lobster with the shell and use the sauce for dipping. serve the shallots on the side.

-enjoy

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[_kubasek]

Looks tasty, i think i will actually try this one :)

[charaf]

As a comorian and this is not a poppular, dish and we don’t use butter and wine for cooking we are muslim 😂😂