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1
Heat 2 tablespoons of oil in a medium saute pan over high heat until almost smoking and saute the tomatillos 3 minutes.
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2
Place the tomatillos in a food processor, add the parsley, basil, tarragon and water and puree.
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3
Place the remaining 2 tablespoons of oil and the garlic in a medium saute pan over low heat and cook the garlic until cooked through.
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4
Raise the heat to medium, add the wine, and reduce the mixture to almost dry, 3 to 4 minutes.
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5
Add the clam juice and reduce by four-fifths.
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6
Add the lemon juice and season to taste with salt and pepper.
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7
Add the butter and the tomatillo-herb puree, taste, and reseason if necessary.
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8
The salsa should be full flavored.
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9
Combine the tomatoes, onion, parsley, red pepper flakes, vinegar, and oil in a mixing bowl and season to taste with salt and pepper.
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10
Preheat oven to 350 degrees F. Kill the lobsters by inserting a sharp knife into the cross mark on the top shell between the heat and the body.
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11
Pull or cut off the claws.
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12
Pull or cut off the tails and cut in half lengthwise.
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13
Discard the bodies.
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14
Heat the olive oil in a large ovenproof saute pan over medium-high heat until smoking.
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15
Season the lobster pieces to taste with salt and pepper and sear 3 minutes.
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16
Pour off excess oil.
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17
Add the salsa verde and potatoes to the pan and season to taste with salt and pepper.
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18
Place the pan in the oven and roast until the lobster is cooked through, 15 minutes.
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19
Reseason if necessary.
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20
Arrange the lobsters on a platter with the potatoes and sauce and spoon the relish over them.
