Printable Area
Warm Lobster with Fava Beans, Snap Peas and Tarragon Butter Sauce
Recipe copyright Emeril Lagasse, courtesy of MSLO, Inc.
- Total Time:
- 30 min
- Prep:
- 25 min |
- Inactive Prep:
- -- |
- Cook:
- 5 min
- Level:
- Easy
- 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.