Slipper Lobster Tails In Leek Sauce

Directions

1. Wash leeks very well under cool, running water. Cut into bite-size strips, about 1/4" wide. Heat large skillet, add in 4 Tblsp butter, when melted add in leeks and wine. Cover and cook on low heat for about 6 min, or possibly till 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 possibly clam juice by half, on high heat. Whisk in the Creme Fraiche and return the mix to heat and reduce to about 1 c.-about 15 min, whisking constantly. Whisk in the reduced heavy cream and reduce the entire mix till it is very thick. If the sauce isn't thick sufficient to your taste, add in the Beurre Maine, 1 Tblsp at a time till a satisfactory consistency is reached. Add in the leeks to the sauce, but do not wash the skillet. Stir to combine well and set aside. Heat the skilled and when warm, add in 4 Tblsp butter. When melted add in lobster tails. Mix frequently for about 5 or possibly 6 min so the lobster is just about cooked. Do not overcook the lobster or possibly it will be tough and horrible. Return the leek sauce to the skillet. Stir well and heat through over medium heat.
2. Suggested Wine: Gewurtztraminer