Lobster with Vanilla

Name: Lobster with Vanilla
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Other
Ingredients: 2 whole (1.5 lbs each) live lobsters; 1 whole onion, finely chopped; 1 clove garlic, minced; 4 whole tomatoes, skinned and finely chopped; 1/4 cup dry sherry or white wine; 4 tbsp butter, divided; 1/2 tsp vanilla extract; 1/4 tsp cayenne pepper

Lobster sautéed with tomatoes, onion, and garlic in a silky vanilla-spiked butter sauce with a touch of cayenne.

Lobster with Vanilla prepared as a finished dish

Cook: 25 min
Total: 25 min
Yield: 2 servings
Difficulty: Easy
Cuisine: Other
Protein: Seafood

Ingredients

Servings

Original recipe

Shopping list for 2

Instructions

1
Cut each lobster in half. Crack the claws; cut the tail through the joints.
2
Melt a generous knob of butter in a heavy sauté pan. Gently fry the onion and garlic until softened.
3
Add lobster pieces and cook until they turn red. Remove lobster to a warm plate.
4
Turn up heat. Add sherry and chopped tomatoes. Reduce tomatoes until they're a thick, bubbling sauce. Turn down heat.
5
Add butter in pieces, stirring constantly to prevent sauce from separating. Add vanilla extract and cayenne. Pour sauce over lobster and serve with rice.

Ingredients

Servings

Original recipe

Shopping list for 2

Instructions

1
Cut each lobster in half. Crack the claws; cut the tail through the joints.
2
Melt a generous knob of butter in a heavy sauté pan. Gently fry the onion and garlic until softened.
3
Add lobster pieces and cook until they turn red. Remove lobster to a warm plate.
4
Turn up heat. Add sherry and chopped tomatoes. Reduce tomatoes until they're a thick, bubbling sauce. Turn down heat.
5
Add butter in pieces, stirring constantly to prevent sauce from separating. Add vanilla extract and cayenne. Pour sauce over lobster and serve with rice.