Vanilla Champagne Sauce With Lobster Over Pasta

Recipe Ingredients

1/2 cup	118ml	Champagne
1		Vanilla bean - split lengthwise
2 tablespoons	30ml	Heavy cream
1/2 cup	99g / 3.5oz	Cold butter - cubed
1/2 lb	227g / 8oz	Cooked lobster meat
1/4 lb	113g / 4oz	Spinach fettucine - cooked, cooled, and oiled
2 tablespoons	30ml	Chopped chives
		Salt - to taste
		Freshly ground black pepper - to taste

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2164 broadcast 07-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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