Langouste à la Vanille

What we know so far

Langouste à la vanille is the dish the Comoros put forward as its national plate: spiny lobster from the reef around Grande Comore and Anjouan, served in a butter sauce scented with the islands' own vanilla, which grows alongside ylang-ylang and cloves as the main export crops. The pairing is French in technique, a beurre blanc with vanilla seeds, and island in its ingredients, and it is what hotel kitchens in Moroni and Mayotte serve to visitors. At home the lobster is more often grilled over coals and the vanilla goes into a simple cream or butter sauce spooned over it. Wilted greens are the usual bed.

The draft was written from 2 published sources and holds 10 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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