You may also like
Categories:Viewed: 31 - Published at: 8 years ago
Ingredients
- 1 stick (4 ounces) unsalted butter
- 4 large leeks, white and tender green parts, halved lengthwise and thinly sliced crosswise
- 1/4 cup dry white wine
- 1 tablespoon finely chopped tarragon, plus 1/4 cup leaves
- 1 cup heavy cream
- Salt and freshly ground pepper
- 1 medium beet, peeled and coarsely shredded
- 1 teaspoon fresh lemon juice
- 2 tablespoons water
- 1 pound cooked lobster meat (from three 1 1/2-pound lobsters)
- 1 pound capellini
Method
- In a large saucepan, melt 3 tablespoons of the butter.
- Add the leeks and cook over moderate heat, stirring occasionally, until just tender, about 5 minutes.
- Add the wine and chopped tarragon and cook until the wine evaporates, 2 to 3 minutes.
- Add the cream and season with salt and pepper.
- Cover partially and cook over low heat until the cream is slightly reduced, about 10 minutes.
- Scrape the mixture into a blender and puree until smooth.
- Return the creamy leek sauce to the saucepan and season with salt and pepper.
- Cover and keep warm.
- Melt 1 tablespoon of the butter in a small skillet.
- Add the shredded beet, season with salt and pepper and cook over moderately high heat, stirring constantly, until tender, about 8 minutes.
- Stir in the lemon juice.
- In a medium saucepan, melt the remaining 4 tablespoons of butter in the water over moderately low heat, whisking constantly.
- Add the lobster meat and cook just until heated through, 1 to 2 minutes.
- Keep warm.
- Meanwhile, cook the pasta in a large pot of boiling salted water until barely al dente.
- Drain, reserving 1 cup of the pasta cooking water.
- Return the pasta to the pot and add the leek sauce, reserved pasta water and the butter from the lobster; season with salt and pepper and toss to coat.
- Transfer the pasta to plates or shallow bowls and top with the lobster meat.
- Garnish with the beets and tarragon leaves and serve at once.
