Remove lobster meat from tail, claws and body, dice and refrigerate.
Cook fettuccine al dente, drain and set aside. In a saucepan, melt butter over medium-low heat and cook shallot and leek until golden.
Add tomatoes and garlic and continue cooking over low heat for about 3 minutes. Salt and pepper to taste.
Add wine and cook to reduce for about 5 minutes.
Stir in cream and continue cooking for another 5 minutes.
Strain sauce into a large frying pan.
Add lobster meat and blanched asparagus to sauce, and continue cooking for 2 minutes.
Add chopped tarragon and stir in cheese. Serve lobster and asparagus sauce over fettuccine and garnish with tarragon.
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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