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Lobster Vahiné

The first Europeans to arrive in Polynesaia were absolutely enchanted by the welcome that they received.

One of them, Etienne Marchand, writes in his diary in 1791: “A large number of beautiful young women came towards us in their canoes. Their looks and inviting manners left no doubt as to their intentions, confirmed by their men folk who were interpreting”.

They were beautiful women with light skin and long black hair held by a crown of flowers, wearing cocco fibre skirts. They came towards the strangers swaying and singing sweet songs, offering flower garlands to the men.

The gentle vahiné chose their men in a funny way; they would lift him up into their arms and if this was agreeable to them they would lead the man into their faré.

Surrounded by luxuriant nature and splendid women the sailors were loth to return home, but amongst the many pleasant memories they took with them was the lobster prepared by the vahiné after the pleasures of a particularly happy day for all the senses.

  • 1 lobster
  • 2 1/2 cups fresh lime juice (lemon will do)
  • 1 tbsp parsley and chopped ginger
  • Tabasco


In the absence of a vahinè to prepare your lobster for you ask the fishmonger to remove the pulp of a good lobster from its shell.

When you get home place the pulp in a bowl and cover with the lime juice.

Add the spices and leave in the refrigerator for 12 hours until the lobster has cooked in the lime marinade.

When you serve it cut it into slices and sprinkle with Tabasco sauce, according to how strong you like it.

If you prepare it early in the morning it is ready by evening.





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