Leeks

Leek and lobster fettuccines

Name: Leek and lobster fettuccines
Prep time: 25 min
Cook time: 10 min
Yield: 4
Cuisine: Plats principaux
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; 2 diced tomatoes, diced; 30 ml (2 tablespoons) of dill, chopped

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Author: Les Cultures de chez nous

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Preparation 15

Baking 10

Portions 4

Freezing No

Budget

Ingredients Preparation

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

Cook the pasta in a saucepan of boiling salted water until al dente. Drain.
Meanwhile, heat the white wine over medium heat in another saucepan. Add the leeks and cook for 3 to 4 minutes or until tender.
Add the lobster meat, butter, garlic, and, if desired, diced tomatoes. Cook for 2 to 3 minutes.
Add the pasta, tarragon, and, if desired, dill. Season with salt and pepper and reheat for 1 minute.