Comorian Lobster Vanilla Coconut Curry Recipe

Comorian Lobster in Vanilla and Coconut Curry

Embark on a culinary journey to the delightful archipelago of the Comoros with this exquisite Comorian Lobster in Vanilla and Coconut Curry. A harmonious blend of the ocean’s bounty and the unique fragrance of vanilla beans, this dish presents a captivating taste of Comorian cuisine. When the succulent lobster meets the creamy sauce of coconut milk, punctuated with the warmth of vanilla, a symphony of flavors unfolds, captivating the taste buds with every bite. Ideal for a special occasion, this dish is a tribute to the Comoros and the vibrant tapestry of East African cuisine.

Serves: 2, Difficulty: Expert

Preparation Time: 30 minutes

Cooking Time: 50 minutes

Ingredients

• 2 lobsters, approximately 500 grams each, cleaned
• 2 vanilla beans
• 400 ml coconut milk
• 2 garlic cloves, finely minced
• 1 medium onion, finely chopped
• 50 grams of butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 teaspoon curry powder
• 1/2 teaspoon ground ginger

Method

• In a medium pot, parboil the lobsters for 5 minutes in salted water, then remove and let them cool. Once cool, split them in half and remove the lobster meat. Save the shells for presentation, if desired.
• In a large pan, melt the butter with olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
• Split the vanilla beans and scrape the seeds into the pan. Add the curry powder and ground ginger, stirring for a minute to release the flavors.
• Pour in the coconut milk, stirring to blend. Add salt and black pepper and let the sauce simmer for 10 minutes until it thickens slightly.
• Add the lobster meat to the sauce and cook for an additional 5 minutes, just until the meat is heated through and flavors meld.
• Serve the lobster in the coconut and vanilla sauce, optionally garnished with finely chopped fresh coriander for a vibrant touch.

Tips

• For a richer flavor, let the vanilla beans steep in the coconut milk for an additional 5 minutes before serving.
• Serve with a side of Jasmine rice to soak up the delightful curry.

Nutritional Information