Vanilla champagne sauce with lobster over pasta
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | champagne |
| 1.00 | vanilla bean; split lengthwise | |
| 2.00 | tablespoon | heavy cream |
| ½ | cup | cold butter; cubed |
| ½ | pounds | cooked lobster meat |
| ¼ | pounds | spinach fettucine; cooked, cooled, |
| 1 | ; and oiled | |
| 2.00 | tablespoon | chopped chives |
| 1 | salt; to taste | |
| 1 | freshly ground black pepper; to taste | |
Directions
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. This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2164 broadcast 07-19-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-05-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000