Lobster with Vanilla
Lobster sautéed with tomatoes, onion, and garlic in a silky vanilla-spiked butter sauce with a touch of cayenne.
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
- 0.3 cup dry sherry or white wine
- 4 tbsp butter, divided
- 0.5 tsp vanilla extract
- 0.3 tsp cayenne pepper
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.
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