Ingredients

1/4 cup red wine vinegar

2 tsp chives

Two or three sprigs fresh tarragon (about 1 T chopped)

Pinch cayenne pepper

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 cup unsalted butter (two sticks), melted, warm

2 lbs. Alaskan King Crab legs, split

1 T chopped shallots

Combine the vinegar, chives and tarragon in a small sauce pan and boil over medium high heat until reduced by half.  Pour the reduction into blender bowl and season with the salt, cayenne and black pepper.  With the blender on medium speed, slowly and 3/4 of the warm butter in a thin stream.  The consistency should be thick and creamy.  Adjust seasonings and keep the sauce just warm.  If held too hot, the sauce will break.

Prepare a barbecue grill (or stove top grill pan) set at medium heat.  Brush the crab with a little of the remaining butter on the cut side and grill until heated through, just enough to give the crab meat a nice grilled flavor.  Arrange the crab legs on a platter, cut side up.  Spoon Bearnaise and enjoy.