1/4 cup olive oil
2 small fresh onion bulbs, halved
2 small artichokes, trimmed and choke removed
1/2 red pepper, trimmed and seeded
1/4 head fennel, trimmed
4 mushrooms, trimmed
6 cherry tomatoes, hulled
1/4 cup white wine
1 cup canola oil
1 garlic cloves
4 red peppers, trimmed, seeded, and cut into strips
2 sprigs thyme
4 ounces chicken stock
Salt and pepper
4 (1 1/2) pound blue lobsters
Salt and freshly ground black pepper
Extra-virgin olive oil
2 pounds butter
4 tablespoons chopped tarragon
4 tablespoons chopped garlic
4 tablespoons chopped shallots
4 teaspoons lemon juice
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