Crab claws in a champagne vanilla sauce

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


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