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 gone. Add the lemon juice and heavy cream and allow to reduce by half.
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.Makes 4 Source: