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1
In a large saucepan, melt 3 tablespoons of the butter.
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2
Add the leeks and cook over moderate heat, stirring occasionally, until just tender, about 5 minutes.
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3
Add the wine and chopped tarragon and cook until the wine evaporates, 2 to 3 minutes.
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4
Add the cream and season with salt and pepper.
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5
Cover partially and cook over low heat until the cream is slightly reduced, about 10 minutes.
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6
Scrape the mixture into a blender and puree until smooth.
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7
Return the creamy leek sauce to the saucepan and season with salt and pepper.
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8
Cover and keep warm.
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9
Melt 1 tablespoon of the butter in a small skillet.
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10
Add the shredded beet, season with salt and pepper and cook over moderately high heat, stirring constantly, until tender, about 8 minutes.
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11
Stir in the lemon juice.
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12
In a medium saucepan, melt the remaining 4 tablespoons of butter in the water over moderately low heat, whisking constantly.
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13
Add the lobster meat and cook just until heated through, 1 to 2 minutes.
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14
Keep warm.
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15
Meanwhile, cook the pasta in a large pot of boiling salted water until barely al dente.
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16
Drain, reserving 1 cup of the pasta cooking water.
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17
Return the pasta to the pot and add the leek sauce, reserved pasta water and the butter from the lobster; season with salt and pepper and toss to coat.
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18
Transfer the pasta to plates or shallow bowls and top with the lobster meat.
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19
Garnish with the beets and tarragon leaves and serve at once.
