Title: Vanilla Champagne Sauce with Lobster over Pasta
Categories: Essnce12
Yield: 1 servings

1/2 c Champagne
1 Vanilla bean; split
-lengthwise
2 tb Heavy cream
1/2 c Cold butter; cubed
1/2 lb Cooked lobster meat
1/4 lb Spinach fettucine; cooked,
-cooled,
; and oiled
2 tb Chopped chives
Salt; to taste
Freshly ground black pepper;
-to taste

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 - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

08-05-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.