Vanilla Champagne Sauce
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Vanilla Champagne Sauce
  Sauces    Vanilla  
Last updated 6/12/2012 1:00:01 AM. Recipe ID 23041. Report a problem with this recipe.
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      Title: Vanilla champagne sauce
 Categories: E.
      Yield: 4 Servings
 
    1/2 c  Champagne
      1    Vanilla bean split
           Lengthwise
      2 tb Heavy cream
      4 oz (1/2 cup) cold butter,
           Cubed
    1/2 lb Lobster meat cooked
    1/4 lb Spinach fettucine cooked,
           Cooled, and oiled
      2 tb Chopped chives
           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.
  




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Recipe ID 23041 (Apr 03, 2005)

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