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

  • Level: Easy
  • Total: 30 min
  • Prep: 25 min
  • Cook: 5 min
  • Yield: 2 main-course or 4 appetizer servings
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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


  1. 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.