Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Vanilla Champagne Sauce With Lobster Over Pasta
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- #56201
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/2 cup champagne
1 vanilla bean, split lengthwise
2 tablespoons heavy cream
1/2 cup cold butter, cubed
1/2 pound cooked lobster meat
1/4 pound spinach fettucine, cooked, cooled, and oiled
2 tablespoons chopped chives
salt, to taste
freshly ground black pepper, to taste
directions
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.
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nutrition data
909 calories, 54 grams fat, 63 grams carbohydrates, 36 grams protein per serving.
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reviews & comments
September 15, 2013
I made this for my wife for our anniversary. It was so good I think she'll keep me around for another year. We were so excited to eat it we forgot to take a photo.