Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Champagne

  2. 1 Vanilla bean - split lengthwise

  3. 2 tablespoons 30ml Heavy cream

  4. 1/2 cup 99g / 3 1/2oz Cold butter - cubed

  5. 1/2 lb 227g / 8oz Cooked lobster meat

  6. 1/4 lb 113g / 4oz Spinach fettucine - cooked, cooled, and oiled

  7. 2 tablespoons 30ml Chopped chives Salt - to taste Freshly ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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