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1
Split and Season the Lobsters
10 Mins
Chilled lobster, 4°C (39°F)
Place a chilled lobster on a sturdy board, belly down. With the tip of a heavy knife, pierce between the eyes, then cut firmly down the centre to split it in half lengthwise. Remove the dark intestinal vein running along the tail and discard the stomach sac behind the eyes. Brush the exposed flesh generously with the 14 g of olive oil and season lightly with a pinch of the salt and pepper.
A sharp, heavy knife and a confident single cut are safer than sawing — keep your guiding hand behind the blade.
Done when: Two clean halves, flesh exposed, vein removed.
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2
Grill Flesh-Side Down
8–10 Mins
Grill at 230°C (450°F)
Heat a grill or a heavy cast-iron grill pan over high heat until very hot. Lay the lobster halves flesh-side down and grill 5 minutes without moving them, until the flesh is marked and lightly charred. Flip shell-side down and grill 3–5 minutes more. The meat is done when it turns opaque white and the shell is bright red, and the thickest part of the tail reaches 63°C (145°F) on a thermometer.
Do not press the lobster down — the shells hold the juices in on their own.
Done when: Flesh opaque and firm, shell vivid red, tail at 63°C (145°F).
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3
Build the Vanilla Cream Sauce
10 Mins
Simmer, about 90°C (194°F)
While the lobster grills, melt the 60 g of butter in a wide pan over medium heat. Add the chopped shallots and cook 2–3 minutes until soft and translucent. Pour in the 60 ml of white wine, add the vanilla seeds and the split pod, and simmer 3–4 minutes until reduced by about half. Stir in the 120 ml of cream and the 5 ml of vanilla extract and simmer 2 minutes more until the sauce coats a spoon. Season with the remaining salt and pepper.
Keep the sauce at a gentle simmer — a hard boil will split the cream and dull the vanilla.
Done when: Sauce thick enough to coat the back of a spoon; vanilla clearly fragrant.
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4
Braise the Lobster in the Sauce
5 Mins
Gentle simmer, 85°C (185°F)
Lift the vanilla pod out of the sauce. Nestle the grilled lobster halves into the pan, spooning sauce over the meat. Cover and let them braise gently for 5 minutes so the vanilla cream soaks into the grilled flesh without overcooking it. Squeeze in half the lemon juice at the end.
Spoon, do not stir — the meat is delicate and will flake apart if you push it around.
Done when: Lobster glistening with sauce, warmed through, meat still tender.
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5
Wilt the Spinach and Plate
3 Mins
Medium heat, about 175°C (350°F)
Remove the lobster to a warm plate. Add the 150 g of spinach to the same pan with a spoonful of the sauce and toss for 1–2 minutes until just wilted. Divide the spinach between two warm plates, set a lobster half on each bed, and spoon the remaining vanilla sauce over the top. Finish with the rest of the lemon juice.
Spinach wilts in seconds — pull it off the heat while it still looks bright green.
Done when: Spinach just wilted and glossy; lobster hot and sauced.
auto_awesome Finishing Touches & Plating
Serve immediately on warm plates, with steamed jasmine rice on the side to catch the vanilla sauce. Offer extra lemon wedges at the table — a squeeze just before eating lifts the whole dish.
Comoros
1h 5m
France
Vietnam