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Print this Recipe    Vanilla Lobster

Lobster with Vanilla

Live 1 1/2 pound lobster per person
1 onion
1 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.

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