Lobster with Vanilla

Subject: Lobster with Vanilla

Date: Tue, 5 Oct 1993 03:13:32 GMT

This is a recipe that my (Oz) mother-in-law gave me while we were in

Florida. Not sure where she got it, but it's a photocopy of something.

Live 1 1/2 pound lobster per person

onion

clove of garlic

Tomatoes, skinned and finely chopped

A little wine or fish stock

Butter

Sherry

Vanilla extract

Cayenne pepper

Cut the lobster in half. Crack the claws and cut the tail through the joints.

Melt a knob of butter in a heavy saute pan, fry the onion and garlic gently.

Add the lobster pieces and cook until they go red, before removing them to

someplace warm. Now turn up the heat and add the rest of the ingredients,

except the vanilla, buter and cayenne. Reduce the tomatoes until they're a

bubbling mush, then turn down the heat and add the butter in bits and stir to

stop the sauce from separating. Finally, add half a teaspoon of vanilla and

a shake of cayenne. Pour the sauce over the lobster and serve with rice.

amyl

http://www.cs.cmu.edu/~mjw/recipes/seafood/lobster-vanilla.html [12/17/1999 11:55:42 AM]

Seafood Recipes