Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Champagne |
4 tablespoons | Minced shallots, in all |
1 \N | Whole vanilla bean, scraped |
½ cup | Heavy cream |
½ pounds | (2 sticks) plus 2 |
\N \N | TB butter, cut into cubes |
1 tablespoon | Chopped chives |
2 pounds | Crab claws |
\N \N | Salt and white pepper |
4 \N | Blanched asparagus, warm |
\N \N | Long chives |
2 tablespoons | Chopped chives |
Heat a large nonreactive sauté pan. When the pan is hot, add the champagne, 2 tablespoons shallots, and vanilla bean. Cook for 4 minutes, or until the liquid reduces to about 2 tablespoons. Stir in the cream and cook for 1 minute. Season with salt and pepper. Reduce the heat to low, whisk in the butter, a few cubes at a time. Remove the pan from the heat when all of the butter is incorporated. In a sauté pan, melt the remaining 2 tablespoons butter. Add the claws and remaining shallots. Sauté for 4-5 minutes. Season with salt and pepper. Spoon the sauce in the center and around the rim of the plate. Arrange the asparagus in the center of the sauce, forming a triangle. Mound the claws in the center of the sauce. Garnish with long chives and chopped chives. Yield: 4 appetizer servings
ESSENCE OF EMERIL SHOW #EE2445