(Langouste à la Vanille — with an Australian twist)
This exquisite dish takes inspiration from the Comoros islands and French cuisine, where the delicate sweetness of vanilla meets the richness of seafood. The creamy vanilla sauce balances perfectly with the charred flavour of grilled lobster — or, in our Australian version, sweet, affordable local alternatives like Moreton Bay bugs, crayfish, or jumbo prawns.
Paired with a crisp white wine, this dish is indulgent yet simple — a celebration of real vanilla in savoury form.
Ingredients
Seafood
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2 small lobsters (or 4 Moreton Bay bugs, crayfish tails, or 8 jumbo prawns)
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Olive oil, for brushing
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Sea salt and cracked black pepper
Vanilla Cream Sauce
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2 tbsp butter
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1 small shallot, finely diced
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1 garlic clove, crushed
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½ cup dry white wine
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1 cup thickened cream
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1 Luna Vanilla Bean, split and seeds scraped
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½ tsp Luna Vanilla Extract (optional, for added depth)
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Juice of ½ a lemon
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Sea salt and white pepper, to taste
Method
1. Prepare the Seafood
If using lobster or bugs, split them in half lengthwise. For prawns, peel and devein, leaving the tails intact. Brush lightly with olive oil and season with salt and pepper.
2. Grill to Perfection
Heat a grill pan or barbecue over medium-high heat. Cook shell side down first, then flesh side until just opaque — about 2–3 minutes per side for prawns, 5–6 minutes for lobster or bugs. Set aside and keep warm.
3. Make the Vanilla Cream Sauce
In a small saucepan, melt butter over medium heat. Add shallot and garlic, sautéing until soft and fragrant. Pour in the white wine and let it reduce by half.
Stir in the cream, Luna Vanilla Bean seeds, and the scraped pod. Simmer gently for 5 minutes, stirring often, until the sauce thickens and turns silky. Remove the vanilla pod, then stir in lemon juice, a touch of salt, and Luna Vanilla Extract (if using).
4. Combine and Serve
Spoon the vanilla cream sauce generously over the grilled seafood. Serve immediately with steamed greens, crusty bread, or a light coconut rice.
✨ Crafted with Luna Vanilla Beans — pure, aromatic, and naturally sweet. From the islands that inspired this dish, to your Australian table.
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