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
12 oz (350 grams) linguine
1. Preheat oven to 400ºF. Remove lobster from shells and clean. Pat dry and place on a baking sheet. Bake until opaque, about 7 min. Remove from oven and reserve.
2. Melt butter in a large saucepan over medium-low heat. Add leeks, fennel and garlic and cook, stirring occasionally until very tender, 10 to 12 min. Pour in wine and cook until evaporated. Add cream and bring to a boil. Reduce heat and simmer until thickened but still saucy, about 5 min. Remove saucepan from heat.
3. Bring a large pot of salted water to a boil. Cook linguine until just al dente, about 10 minutes. Scoop ½ cup (125ml) cooking water from the pot and reserve. Drain pasta.
4. Return saucepan to burner over medium heat. Stir in tarragon. Add linguine and stir well to coat. Add cooking water by the tablespoon to help the sauce coat the noodles. Add enough to make it very creamy.
5. Chop four lobster tails into bite-sized pieces and toss with the linguine. Season with salt and pepper to taste. Divide among bowls.
6. Slice remaining lobster and place over the pasta. Garnish with more tarragon if desired.