Vanilla Champagne Sauce with Lobster over Pasta - BigOven 123013

Vanilla Champagne Sauce with Lobster over Pasta

Ready in 1 hour

Top-ranked recipe named "Vanilla Champagne Sauce with Lobster over Pasta"

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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.


Ingredients

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

Original recipe makes 1 servings

Servings  

Preparation

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

Calories Per Serving: 561 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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