Leek and lobster fettuccines
15
10
4
No
Ingredients
- 1 package of 350 g of fettuccines
- 125 ml (1/2 cup) of white wine
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 225 g (1/2 lb) of lobster flesh
- 15 ml (1 tablespoon) of tarragon, chopped
- 60 ml (1/4 cup) of butter, melted
- 10 ml (2 teaspoons) of garlic, chopped
Optional:
- 2 diced tomatoes, diced
- 30 ml (2 tablespoons) of dill, chopped
Preparation
Side-by-side mode
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Cook the pasta in a saucepan of boiling salted water until al dente. Drain.
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Meanwhile, heat the white wine over medium heat in another saucepan. Add the leeks and cook for 3 to 4 minutes or until tender.
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Add the lobster meat, butter, garlic, and, if desired, diced tomatoes. Cook for 2 to 3 minutes.
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Add the pasta, tarragon, and, if desired, dill. Season with salt and pepper and reheat for 1 minute.
