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.