Lobster Capellini with Leek-Tarragon Cream Sauce

Name: Lobster Capellini with Leek-Tarragon Cream Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 medium beet, peeled and coarsely shredded; 454 grams capellini; 59 milliliters dry white wine; 237 milliliters heavy cream; 4 larges leeks, white and tender green parts, halved lengthwise and thinly sliced crosswise; 1 teaspoon fresh lemon juice; 454 grams cooked lobster meat (from three 1 1/2-pound lobsters); 6 servings Salt and freshly ground pepper; 1 Tbsp finely chopped tarragon, plus 1/4 cup leaves; 113 grams stick unsalted butter; 2 Tbsps water

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

In a large saucepan, melt 3 tablespoons of the butter.

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Butter

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Sauce Pan

Add the leeks and cook over moderate heat, stirring occasionally, until just tender, about 5 minutes.

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Leek

Add the wine and chopped tarragon and cook until the wine evaporates, 2 to 3 minutes.

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Tarragon

Wine

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 Pepper

Cream

Sauce

Leek

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Sauce Pan

Blender

Melt 1 tablespoon of the butter in a small skillet.

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Butter

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Frying Pan

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 Pepper

Lemon Juice

Beet

In a medium saucepan, melt the remaining 4 tablespoons of butter in the water over moderately low heat, whisking constantly.

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Butter

Water

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Whisk

Sauce Pan

Add the lobster meat and cook just until heated through, 1 to 2 minutes. Keep warm.

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Lobster Meat

Meanwhile, cook the pasta in a large pot of boiling salted water until barely al dente.

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Pasta

Water

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Pot

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 Pepper

Water

Lobster

Butter

Pasta

Sauce

Leek

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Pot

Transfer the pasta to plates or shallow bowls and top with the lobster meat.

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