Recipe courtesy of Emeril Lagasse
30 min
25 min
5 min
2 main-course or 4 appetizer servings


  • 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


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.

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