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Ingredients

• 4 x live lobsters - (1 1/2 to 2 lbs ea)
•     Extra virgin olive oil as needed
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 x shallots finely minced
• 2 c. Cava
• 2 Tbsp. champagne vinegar
• 2 Tbsp. heavy cream
• 3 stk unsalted butter very cool,
•     cut small cubes
•     Salt to taste
•     Freshly-grnd white pepper to taste
• 1 Tbsp. finely-minced tarragon
• 1/4 c. extra virgin olive oil
• 3 x tomatillos papery skins
•     removed, and roughly minced
• 3 Tbsp. minced parsley
• 3 Tbsp. minced basil
• 3 Tbsp. minced tarragon
• 3 Tbsp. water
• 3 x garlic cloves minced
• 1/2 c. white wine
• 3 c. clam juice
• 1 x lemon juiced
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. unsalted butter
• 1 lrg onion finely minced
• 2 x garlic cloves finely minced
• 2 c. arborio rice
• 6 c. boiling water
•     Salsa Verde (see above)
• 1 Tbsp. minced basil
• 1 Tbsp. minced tarragon
• 2 Tbsp. minced parsley
•     Salt to taste
•     Freshly-grnd black pepper to taste

Description

Lobster: Bring A Large Pot Of Salted Water To A Boil Over High Heat. Cook 2 Lobsters At A Time Till Three-quarters Done, Approximately 10 Min. Heat 2 Large Saute/fry Pans Over High…

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