See Also: Spiny Lobster with Vanilla Sauce(recipes)
Lobster with cheese sauce(recipes)
Boiled Whole Lobster with Burned Butter Sauce(recipes)
Vanilla Sauce(recipes)
Steamed Lobster, Stir Fried with Blackbean and Chilli Sauce(recipes)
Crab and ginger saffron ravioli with a lobster bisque sauce(recipes)
Cold Cherry Mousse with Vanilla Sauce(recipes)
Poires Belle Helene (Poached pears with chocolate sauce and vanilla ice cream)(recipes)
Spiny(medicine)
spiny(dictionary)

Spiny Lobster with Vanilla Sauce (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



1 live crayfish (spiny lobster), weighing about 1.5-1.75kg/3-4lb, or 2 live lobsters, weighing about 750g-1lkg/1½-2¼lb each½ vanilla pod290ml/½ pint fish stock2 tbsp vermouth1 quantity hollandaise sauce (enough for 4)salt and freshly ground black pepper



Method



1. For the sauce, split the vanilla pod open lengthways and scrape out the seeds.2. Put the fish stock, vanilla pod and seeds and the Vermouth into a pan and boil rapidly until reduced to about 1½-2 tbsp. Set aside.3. Remove the meat from the lobster. Lift out the tail meat in one piece and slice on a slant into 1cm/½in pieces.4. Meanwhile, make the hollandaise sauce, add the reduced hot fish stock with the melted butter. Season with salt and pepper.5. To serve, heat the lobster gently and arrange the slices of tail meat on four warmed plates. Put a little pile of warmed head meat to one side and a spoonful of the vanilla sauce to the other.