Langouste with Vanilla Sauce

Ingredients

• 2 langoustes (about 500g each) 2 langoustes (about 500g each)
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 1 vanilla bean 1 vanilla bean
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• 50g (1/4 cup) unsalted butter 50g (1/4 cup) unsalted butter
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring the fish or vegetable broth to a boil.
2. 2.
   Add the langoustes to the boiling broth and cook for 8-10 minutes, or until the shells turn bright red.
3. 3.
   Remove the langoustes from the broth and let them cool slightly.
4. 4.
   Meanwhile, split the vanilla bean lengthwise and scrape out the seeds.
5. 5.
   In a saucepan, melt the butter over medium heat. Add the vanilla seeds and cook for 1-2 minutes, until fragrant.
6. 6.
   Add the heavy cream to the saucepan and bring to a simmer. Cook for 5 minutes, stirring occasionally.
7. 7.
   Season the sauce with salt and pepper to taste.
8. 8.
   Carefully remove the meat from the langoustes and arrange it on serving plates.
9. 9.
   Pour the vanilla sauce over the langouste meat.
10. 10.
    Serve immediately and enjoy the exquisite flavors of this French delicacy.

Treat your ingredients with care...

• Langouste — Make sure to cook the langouste just until the shells turn bright red to avoid overcooking and drying out the meat.

Tips & Tricks

• If you can't find langouste, you can substitute it with lobster or prawns.
• For an extra touch of elegance, garnish the dish with fresh herbs such as chives or parsley.
• Serve the langouste with crusty bread to soak up the delicious vanilla sauce.
• To intensify the vanilla flavor, you can add a few drops of vanilla extract to the sauce.
• If you prefer a lighter sauce, you can use half-and-half instead of heavy cream.

Serving advice

Serve the langouste with vanilla sauce as a main course, accompanied by a side of roasted vegetables or a fresh green salad. The dish pairs well with a crisp white wine, such as Chardonnay or Sauvignon Blanc.

Presentation advice

Arrange the langouste meat on individual serving plates and drizzle the vanilla sauce over it. Garnish with fresh herbs for a pop of color. Serve the dish on elegant dinnerware to enhance its visual appeal.