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.