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Lobster Capellini with Leek-Tarragon Cream Sauce

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Lobster Capellini with Leek-Tarragon Cream Sauce

Lobster Capellini with Leek-Tarragon Cream Sauce

You can never have too many main course recipes, so give Lobster Capellini with Leek-Tarragon Cream Sauce a try. One serving contains 665 calories, 25g of protein, and 32g of fat. This pescatarian recipe serves 6. A mixture of heavy cream, tarragon, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

1
In a large saucepan, melt 3 tablespoons of the butter.
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ButterButter
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Sauce PanSauce Pan
2
Add the leeks and cook over moderate heat, stirring occasionally, until just tender, about 5 minutes.
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LeekLeek
3
Add the wine and chopped tarragon and cook until the wine evaporates, 2 to 3 minutes.
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TarragonTarragon
WineWine
4
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.
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Salt And PepperSalt And Pepper
CreamCream
SauceSauce
LeekLeek
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BlenderBlender
5
Melt 1 tablespoon of the butter in a small skillet.
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ButterButter
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Frying PanFrying Pan
6
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.
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Salt And PepperSalt And Pepper
Lemon JuiceLemon Juice
BeetBeet
7
In a medium saucepan, melt the remaining 4 tablespoons of butter in the water over moderately low heat, whisking constantly.
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ButterButter
WaterWater
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WhiskWhisk
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8
Add the lobster meat and cook just until heated through, 1 to 2 minutes. Keep warm.
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Lobster MeatLobster Meat
9
Meanwhile, cook the pasta in a large pot of boiling salted water until barely al dente.
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WaterWater
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10
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.
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Salt And PepperSalt And Pepper
WaterWater
LobsterLobster
ButterButter
PastaPasta
SauceSauce
LeekLeek
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PotPot
11
Transfer the pasta to plates or shallow bowls and top with the lobster meat.
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Lobster MeatLobster Meat
PastaPasta
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BowlBowl
12
Garnish with the beets and tarragon leaves and serve at once.
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TarragonTarragon
BeetBeet
DifficultyHard
Ready In50 m.
Servings6
Health Score16
DietsPescatarian
Dish TypesLunchMain CourseMain DishDinner
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