Coastal Splurge · Vanilla-Butter Grill
Grilled Lobster with Vanilla Butter
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Photo coming soon
Madagascar grows roughly four-fifths of the world's natural vanilla, so along the east coast it's common to see the pods finish savory seafood, not just dessert.
Whole spiny lobster is split and grilled over charcoal, then finished with a butter sauce infused with scraped vanilla seeds, pairing the island's signature export with its abundant reef seafood.
Why it's made this way: Vanilla vines run the length of Madagascar's humid east coast, so coastal cooks reach for the pods well beyond dessert, using them to perfume grilled fish and shellfish too.
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