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

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