Warm Lobster with Fava Beans, Snap Peas and Tarragon Butter Sauce

Name: Warm Lobster with Fava Beans, Snap Peas and Tarragon Butter Sauce
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 main-course or 4 appetizer servings
Ingredients: Claw, knuckle and tail meat of 2 freshly boiled lobsters (about 1 12 pounds each); 2 tablespoons olive oil; 2 cups sugar snap peas; 1 cup fava beans, blanched and shelled; 1/2 red bell pepper, seeded and sliced; 1/2 shallot, chopped; 1 tablespoon chopped fresh tarragon leaves, plus more for garnish (optional); 1 tablespoon freshly-squeezed lemon juice; 1 cup Prosecco or Champagne; 14 teaspoon salt; 18 teaspoon freshly ground white pepper; 4 tablespoons (12 stick) unsalted butter

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Level: Easy
Total: 30 min

Prep: 25 min
Cook: 5 min

Yield: 2 main-course or 4 appetizer servings

Level: Easy
Total: 30 min

Prep: 25 min
Cook: 5 min

Yield: 2 main-course or 4 appetizer servings

Ingredients

Claw, knuckle and tail meat of 2 freshly boiled lobsters (about 1 12 pounds each)

2 tablespoons olive oil

2 cups sugar snap peas

1 cup fava beans, blanched and shelled

1/2 red bell pepper, seeded and sliced

1/2 shallot, chopped

1 tablespoon chopped fresh tarragon leaves, plus more for garnish (optional)

1 tablespoon freshly-squeezed lemon juice

1 cup Prosecco or Champagne

14 teaspoon salt

18 teaspoon freshly ground white pepper

4 tablespoons (12 stick) unsalted butter

Directions

Heat a large saute pan over medium heat. Add the olive oil, snap peas, fava beans, red pepper, shallot, and tarragon. Saute for 2 minutes. Add the lobster meat, lemon juice, and Prosecco. Season the mixture with salt and pepper. Add the butter and stir to combine. Serve immediately.

Recipe copyright Emeril Lagasse, courtesy of MSLO, Inc.

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Warm Lobster with Fava Beans, Snap Peas and Tarragon Butter Sauce

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