Togolese-style Vanilla Lobster

Ingredients

In the original French dish, Langouste a la vanille, the lobster is typically cooked in a creamy vanilla sauce. However, in this Togolese adaptation, we incorporate Togolese spices such as ginger, garlic, and chili to add a distinct flavor profile. Additionally, we use local Togolese ingredients and cooking techniques to infuse the dish with the vibrant and aromatic flavors of Togolese cuisine. We alse have the original recipe for Langouste a la vanille, so you can check it out.

• 2 lobsters (500g each) 2 lobsters (500g each)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 red chili, finely chopped 1 red chili, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 vanilla pod, split and seeds scraped 1 vanilla pod, split and seeds scraped
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a large pot of boiling water, cook the lobsters for 5 minutes. Remove from the pot and let them cool slightly.
3. 3.
   Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, ginger, and chili, and sauté until fragrant.
4. 4.
   Add the diced tomatoes to the skillet and cook until they start to soften.
5. 5.
   Stir in the coconut milk and vanilla seeds, and season with salt and pepper. Simmer for 5 minutes to allow the flavors to meld together.
6. 6.
   Cut the lobsters in half lengthwise and brush the flesh with the coconut milk mixture.
7. 7.
   Place the lobsters on the grill, flesh side down, and cook for 3-4 minutes until lightly charred.
8. 8.
   Flip the lobsters and brush the shells with the remaining coconut milk mixture. Grill for an additional 3-4 minutes until the lobster meat is cooked through.
9. 9.
   Remove the lobsters from the grill and garnish with fresh cilantro.
10. 10.
    Serve the Togolese-style Vanilla Lobster hot with steamed rice or fufu.

Treat your ingredients with care...

• Lobster — Make sure to cook the lobsters just until they turn opaque and the shells turn bright red. Overcooking can result in tough and rubbery meat.
• Vanilla pod — Scrape the seeds from the vanilla pod and use them in the recipe. The seeds contain the intense vanilla flavor that will infuse the dish.

Tips & Tricks

• If you can't find fresh lobsters, you can use frozen lobster tails instead. Thaw them before cooking.
• Adjust the amount of chili according to your spice preference. Add more for a spicier kick or omit it for a milder flavor.
• Serve the Togolese-style Vanilla Lobster with a squeeze of fresh lime juice for a tangy twist.
• For a creamier sauce, add a tablespoon of peanut butter to the coconut milk mixture.
• Don't discard the lobster shells! Use them to make a flavorful seafood stock for future recipes.

Serving advice

Serve the Togolese-style Vanilla Lobster as the main course of a special dinner. Pair it with steamed rice or traditional Togolese fufu for a complete and satisfying meal.

Presentation advice

Arrange the grilled lobster halves on a platter, garnished with fresh cilantro. Drizzle some of the coconut milk sauce over the lobsters for an enticing presentation. Serve with a side of steamed rice or fufu.