Lobster soup with vanilla and saffron, often requested at Michael Roberts’ Trumps restaurant, used one of his favorite secret ingredients — vanilla — in a savory dish, breaking with the spice’s traditional use. The credit for combining vanilla and lobster goes to Alain Senderens, one of the forces in French cooking pushing for new flavors and methods, but Roberts took vanilla to many other exotic places.
Vanilla is native of the southern forests east of the Sierra Madre Oriental in the state of Veracruz in Mexico, where the Mexican Volcanic Belt has created towering peaks with deep valleys capped by waterfalls.…