leek-and-lobster-linguine A recipe from pageturnercookbooks.com with 365 ecookbooks
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Cooking tools:
- Oven
- Baking sheet
- Paper towel
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Stove
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- 6 3-oz lobster tails
- 2 tablespoons (30 mL) butter
- 4 cups (1 L) leeks, sliced (white and light green portion only)
- 1 cup (250 mL) fennel, finely sliced
- 1 teaspoon (5 mL) garlic, chopped
- ½ teaspoon (2 mL) salt
- ¼ cup (60 mL) white wine
- 2 cups (500 mL) whipping cream
- 2 tablespoons (30 mL) tarragon, chopped
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