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 - email@example.com 08-05-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (491g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 90 (16%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 224.5mg||69 %|
|Sodium 531.8mg||18 %|
|Potassium 649.8mg||17 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 21.7g|
|Protein 61.1g||87 %|
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Calories per serving: 561
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