Lobster Capellini With Leek-Tarragon Cream Sauce

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1 stick (4 ounces) unsalted butter

4 large leeks, white and tender green parts, halved lengthwise and thinly sliced crosswise

1/4 cup dry white wine

1 tablespoon finely chopped tarragon, plus 1/4 cup leaves

1 cup heavy cream

Salt and freshly ground pepper

1 medium beet, peeled and coarsely shredded

1 teaspoon fresh lemon juice

2 tablespoons water

1 pound cooked lobster meat (from three 1 1/2-pound lobsters)

1 pound capellini

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