INGREDIENTS

INSTRUCTIONS

Wash leeks very well under cold, running water.  Cut into bite-size strips,
about 1/4" wide.  Heat large skillet, add 4 Tblsp butter, when melted add
leeks and wine. Cover and cook on low heat for about 6 minutes, or until
leeks are almost tender. Uncover and finish cooking and there is no liquid
left in the skillet. Remove from heat & set aside. Reduce the lobster stock
or clam juice by half, on high heat.  Whisk in the Creme Fraiche and return
the mixture to heat and reduce to about 1 cup--about 15 minutes, whisking
constantly.  Whisk in the reduced heavy cream and reduce the entire mixture
until it is very thick.  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.  Add the leeks to the sauce, but don't wash the skillet. Stir to
combine well and set aside. Heat the skilled and when hot, add 4 Tblsp
butter.  When melted add lobster tails. Mix frequently for about 5 or 6
minutes so the lobster is just about cooked. Don't overcook the lobster or
it will be tough and horrible. Return the leek sauce to the skillet. Stir
well and heat through over medium heat.
Posted to EAT-L Digest 09 Aug 96
Date:    Sat, 10 Aug 1996 22:37:19 -0400
From:    Ken Gomberg <kgomberg@MINT.NET>
Suggested Wine: Gewurtztraminer
Nutr. Assoc. : 1364 0 5649 4715 1337 835 1563 0

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