Langouste à la vanille

Diane Selkirk’s firsthand account from Anjouan describes local rock lobster grilled over an open flame and served with vanilla cream sauce. Shallots, white wine and butter accompany the vanilla. She records different preparations, including lobster simmered in the sauce or roasted with vanilla.^[1]

Saveur’s accompanying recipe grills lobster halves while the sauce is made separately. Shallots soften in butter, then white wine, vanilla pods and seeds are reduced before cream is added. The finished sauce is spooned over the grilled lobster.^[2]