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1
Bring a large pot of salted water to a boil over high heat.
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2
Cook 2 lobsters at a time until three-quarters done, approximately 10 minutes.
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3
Heat 2 large saute pans over high heat.
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4
Split the lobsters in half, brush with olive oil and season with salt and pepper to taste.
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5
Place the lobster in the pan, flesh-side down and cook until nicely browned.
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6
Turn over and cook shell side down for 1 more minute.
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7
Place the shallots, Cava and vinegar in a medium nonreactive saucepan.
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8
Boil the liquid over high heat until reduced to 2 tablespoons.
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9
Whisk in the heavy cream and cook for 1 minute.
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10
Reduce heat to medium and add the butter, piece by piece, whisking well after each addition until all has been used.
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11
Season with salt and white pepper and add the tarragon.
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12
Heat 2 tablespoons of oil in a medium saute pan over high heat until almost smoking and saute the tomatillos for 4 minutes.
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13
Place the tomatillos in a food processor and add the parsley, basil, tarragon, and water and puree.
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14
Heat the garlic in a medium saucepan and saute until soft.
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15
Add the wine and cook until dry.
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16
Add the clam juice and reduce by 3/4.
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17
Add the lemon juice and season with salt and pepper, to taste.
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18
Add tomatillo-herb puree and cook for 2 minutes.
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19
Risotto: 2 tablespoons olive oil 1 tablespoon unsalted butter 1 large onion, finely chopped 2 cloves garlic, finely chopped 2 cups arborio rice 6 cups boiling water Tomatillo-Herb puree 1 tablespoon chopped basil 1 tablespoon chopped tarragon 2 tablespoons chopped parsley Salt and freshly ground pepper
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20
Heat olive oil and butter in a medium saucepan over medium heat.
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21
Add onions and garlic and cook until soft.
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22
Add rice and cook for 2 minutes.
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23
Add boiling water 1 cup at a time and cook until all liquid has been absorbed by the rice.
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24
Repeat until all water is used.
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25
Fold in the tomatillo-herb puree and cook until mixture has absorbed most of the liquid.
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26
Fold in the herbs and season with salt and pepper, to taste.
