Vanilla champagne sauce

Yield: 4 servings

Measure Ingredient
½ cup Champagne
1 \N Vanilla bean split
\N \N Lengthwise
2 tablespoons Heavy cream
4 ounces (1/2 cup) cold butter,
\N \N Cubed
½ pounds Lobster meat cooked
¼ pounds Spinach fettucine cooked,
\N \N Cooled, and oiled
2 tablespoons Chopped chives
\N \N Salt and pepper

Begin reducing the champagne and the vanilla bean in a non-reactive sauce pan until almost dry (about 2 tablespoons). Add the cream and boil for 2 minutes. Using a whisk, gradually incorporate the butter, and season with salt and pepper. Remove the vanilla bean, and add the lobster and stir constantly until it is heated through, remove from the heat. Dip the cooked pasta in the hot water bath for 30 seconds, drain, and place in a mixing bowl. Pour the sauce over the pasta and toss with 1 tablespoon of the chives. Adjust the seasonings and present in a shallow bowl garnished with the remaining chives.

ESSENCE OF EMERIL SHOW #EE2164

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