ISLAND SPICES
LOBSTER IN VANILLA CREAM SAUCE
SERVES 4
2 tbsp unsalted butter
2 shallots, finely diced
1 vanilla pod, split lengthways
100ml good-quality dry white wine
250ml home-made or bought shellfish stock
75ml double cream
100g spinach
2 lobsters, cut in half lengthways (around 700g each). You can ask your fishmonger to prepare lobsters for you or source pre-cooked lobsters online. Or use langoustines as an alternative. Sea salt and freshly ground black pepper Olive oil, for drizzling
■ Make the sauce by melting the butter in a medium saucepan over a medium heat. Add the shallots and sauté for 5 minutes, until softened, then add the vanilla pod.
■ Pour in the white wine, leave to bubble away until it is reduced by half, then add the stock. Simmer until the sauce has reduced by half and intensified in flavour. Remove the vanilla pod.
■ Whiz the sauce in a blender until smooth, then tip it back into the pan on a low heat. Slowly whisk in the
