Crab Claws in a Champagne Vanilla Sauce

1. 1

   Heat a large nonreactive saute pan.

2. 2

   When the pan is hot, add the champagne, 2 tablespoons shallots and vanilla bean.

3. 3

   Cook for 4 minutes, or until the liquid reduces to about 2 tablespoons.

4. 4

   Stir in the cream and cook for 1 minute.

5. 5

   Season with salt and pepper.

6. 6

   Reduce the heat to low, whisk in the butter, a few cubes at a time.

7. 7

   Remove the pan from the heat when all of the butter is incorporated.

8. 8

   In a saute pan, melt the remaining 2 tablespoons butter.

9. 9

   Add the claws and remaining shallots.

10. 10

    Saute for 4-5 minutes.

11. 11

    Season with salt and pepper.

12. 12

    Spoon the sauce in the center and around the rim of the plate.

13. 13

    Arrange the asparagus in the center of the sauce, forming a triangle.

14. 14

    Mound the claws in the center of the sauce.

15. 15

    Garnish with long chives and chopped chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.