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

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5

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  • on October 04, 2012

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    This was expensive to make, but worth every penny. Don't be intimidated. I don't like killing and cooking live lobster, either, but you have to do it yourself (don't buy pre-cooked lobster. The sauce was delightful-- light but flavorful. The fava beans are also a pain to cook, but if you do them the day before this really turns out to be a snappy recipe. Excellent texture and taste. Serve with crusty bread and you have a perfect meal. This is an impressive looking meal, as well.

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