Vanilla Nectar

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. Season. Strain.


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