LANGOUSTE A LA VANILLE

Langouste a la Vanille is a popular dish in the Comoros Islands that has since spread to other African countries. It's a famous stew made with meat and fish. Coconut milk is used to cook the components. Onions, rice, tomatoes, bananas, meat, and oil are also used in the dish. Langouste a la Vanille is made with fresh South African lobster fished on a regular basis in Comorian waters and freshly harvested vanilla beans, a main agricultural crop in the country. The dish originated in French cuisine.

Ingredients:

• 2 live lobsters (1 ¼ - 1 ½ lbs each)
• ½ vanilla bean (sliced lengthwise)
• ¾ lb tender spinach (stems removed)
• 1 tablespoon olive oil
• ¼ cup white wine
• 3 medium shallots (peeled and finely diced)
• 7 tbsps. & 2 tsps unsalted butter
• 1 ½ tbsps white wine vinegar
• 1 Vidalia onions (sliced)
• Kosher salt to taste
• Black pepper to taste
• Clover sprouts

Instruction:

• Prick the lobsters between the eyes with a sharp knife to prepare them for cooking. The spinal cord will be severed as a result of this.
• Crack the claws using a hammer or cleaver.
  
• Preheat the oven to 450°F and arrange the lobsters in a large roasting pan. Drizzle with olive oil and roast for 15 minutes, or until they turn red.
  
• Remove the pan from the oven and place it on a cooling rack to cool.
  
• In a saucepan, melt two teaspoons of unsalted butter.
  
• In the butter, sauté the shallots for about three minutes, or until tender.
  
• Pour in the vinegar and wine.
• Cook for roughly five minutes on medium-high heat.
• When the liquid has been reduced to approximately a tablespoon, turn off the heat.
• Six tablespoons of butter, one at a time, should be added.
• Remove the seeds from the half vanilla bean and add them to the sauce.
• Remove the shallots and strain the sauce into a clean pot.
• Season the sauce with salt and black pepper to taste.
• Set aside some time
• Take the meat out of the lobster claws.
• Separate the heads and tails.
• Remove the meat from the tails by cutting them in half lengthwise.
• Chop the beef into 14-inch chunks and store it in a container covered with aluminum foil to keep warm.
• In a pan, melt a tablespoon of butter and sauté the spinach and onions. Cook, stirring occasionally until the spinach is soft.
• Season with salt and pepper to taste.
• Arrange the greens on the serving dish, then top with the warm lobster.
• Reheat the sauce and serve with the lobster.
• Garnished with delicate clover sprouts and serve.