1 1/2 Cups Sherry wine
2 Quarts Lobster stock
5 Ea. Shallots, julienned
1 Ea. Vanilla bean, split and scraped
8 Oz. Heavy cream
2 Lbs. Plugra Salt and sugar to taste
In a sauce pot, combine wine, stock, shallots and vanilla bean down to a syrup.
Add heavy cream. Simmer for five minutes. Remove from heat. Whisk in butter.
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