Crab Claws In A Champagne Vanilla Sauce

Recipe Ingredients

1 cup	237ml	Champagne
4 tablespoons	60ml	Minced shallots - divided
1		Vanilla bean - scraped
1/2 cup	118ml	Heavy cream
1/2 lb	227g / 8oz	Butter - (2 sticks) - cut into cubes
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Chopped chives
2 lbs	908g / 32oz	Crab claws
		Salt - to taste
		Freshly-ground white pepper - to taste
4		Blanched asparagus spears - warm
1		Chives
2 tablespoons	30ml	Chopped chives

Recipe Instructions

Heat a large non-reactive saute 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 saute pan, melt the remaining 2 tablespoons butter. Add the claws and remaining shallots. Saute for 4 to 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.

This recipe yields 4 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2445 broadcast 12-30-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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