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Slipper Lobster Tails In Leek Sauce

Slipper Lobster Tails In Leek Sauce comes together with Leeks, Sweet Butter, Dry White Wine, Lobster Stock, and Creme Fraiche. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 4
• 1 stick
• 1/2 cup
• 2 cup
• 1 cup
• 1 cup
• 3 lb

Method (preview)

1. 1

   Wash leeks very well under cold, running water.

2. 2

   Cut into bite-size strips, about 1/4" wide.

3. 3

   Heat large skillet, add 4 Tblsp butter, when melted add leeks and wine.

4. 4

   Cover and cook on low heat for about 6 minutes, or until leeks are almost tender.

5. 5

   Remove from heat & set aside.

6. 6

   Reduce the lobster stock or clam juice by half, on high heat.

7. 7

   Whisk in the Creme Fraiche and return the mixture to heat and reduce to about 1 cup--about 15 minutes, whisking constantly.

8. 8

   Whisk in the reduced heavy cream and reduce the entire mixture until it is very thick.

9. 9

   If the sauce isn't thick enough to your taste, add the Beurre Maine, 1 Tblsp at a time until a satisfactory consistency is reached.

10. 10

    Add the leeks to the sauce, but don't wash the skillet.

11. 11

    Stir to combine well and set aside.

12. 12

    Heat the skilled and when hot, add 4 Tblsp butter.

13. 13

    When melted add lobster tails.

14. 14

    Mix frequently for about 5 or 6 minutes so the lobster is just about cooked.

15. 15

    Don't overcook the lobster or it will be tough and horrible.

16. 16

    Return the leek sauce to the skillet.

17. 17

    Stir well and heat through over medium heat.

18. 18

    Nutr. Assoc.: 0