Top-ranked recipe named "Vanilla Champagne Sauce with Lobster over Pasta"
Try this Vanilla Champagne Sauce with Lobster over Pasta recipe, or contribute your own. "Cream" and "Emeril" are two tags used to describe Vanilla Champagne Sauce with Lobster over Pasta.
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 - firstname.lastname@example.org 08-05-1996 Recipe by: Emeril Lagasse
There are no reviews yet for Vanilla Champagne Sauce with Lobster over Pasta. Be the first to review it!
There are no reviews yet. Be the first!