In a sauté pan add the wine, lobster base, roasted garlic, sun-dried tomatoes,
red pepper flakes, basil and thyme. Allow liquid to reduce until almost all
Add the lemon juice and heavy cream and allow to reduce by half.
Now add the crab claws and the butter a pat at a time. While adding the
butter, keep the pan moving to keep the butter from breaking. When all the butter
is added, remove from the heat and place in a serving dish.
Top with Parmesan cheese and parsley and serve.
Posted by GayleL at Recipe Goldmine - May 15, 2001.
Source: wsfa.com March 23, 2000 - recipe from Chef Pat Brewer, Dockside Grill