Lobster Capellini with Leek Tarragon Cream Sauce
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
Instructions
Lobster Capellini with Leek-Tarragon Cream Sauce serves 6 original recipe by Food & Wine.
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