Lobster and crab pasta

This used up the sum total of the day’s catch.  It was delicious.

Lobster and Crab Pasta
Serves 2

2 t. vegetable oil
2 leeks, white and light green parts, finely sliced
¼ c. dry white vermouth or white wine
1 c. lobster stock (or substitute a mix of half chicken stock, half clam juice)
½ cup heavy cream
2 T. sherry
8-12 ounces cooked crab or lobster meat, or a mix of the two

In a skillet big enough to hold everything, heat the oil over medium heat. Add the leeks and cook, stirring frequently, until leeks wilt and begin to brown, about 7-10 minutes.

Add the vermouth and cook until it almost completely evaporates. Add the stock and cook until it reduces to about a third of its volum.

Add the cream, sherry, and lobster/crab meat. Cook until it’s heated through. Serve over pasta.

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