Ingredients:

Lobster:
4 live lobsters (1 1/2 to 2 pounds each)
Olive oil
Salt and pepper

Cooking Recipe:

Bring a large pot of salted water to a boil over high heat. Cook 2 lobsters at a time until three-quarters done, approximately 10 minutes. Heat 2 large saute pans over high heat. Split the lobsters in half, brush with olive oil and season with salt and pepper to taste. Place the lobster (always get fresh lobster as this seafood spoils very quickly) in the pan, flesh-side down and cook until nicely browned. Turn over and cook shell side down for 1 more minute.

Cava-Tarragon Butter Sauce:
2 shallots, finely chopped
2 cups Cava
2 tablespoons champagne vinegar
2 tablespoons heavy cream
3 sticks very cold unsalted butter, cut into small cubes
Salt and freshly ground white pepper
1 tablespoon finely chopped tarragon

Place the shallots, Cava and vinegar in a medium nonreactive saucepan. Boil the liquid over high heat until reduced to 2 tablespoons. whisk (beat lightly with a whisking utensil or a fork over the top of the mix or batter) in the heavy cream and cook for 1 minute. Reduce heat to medium and add the butter, piece by piece, whisking well after each addition until all has been used. Season with salt and white pepper and add the tarragon.

Salsa Verde:
1/4 cup olive oil
3 tomatillos, papery skins removed, roughly chopped
3 tablespoons chopped parsley
3 tablespoons chopped basil
3 tablespoons chopped tarragon
3 tablespoons water (tap or bottled water should not matter unless the recipe calls for one kind)
3 cloves garlic, chopped
1/2 cup white wine
3 cups clam juice
1 lemon, juiced
Salt and freshly ground pepper

Heat 2 tablespoons of oil in a medium saute pan over high heat until almost smoking and saute the tomatillos for 4 minutes. Place the tomatillos in a food processor and add the parsley, basil, tarragon, and water and puree.

Heat the garlic in a medium saucepan and saute until soft. Add the wine and cook until dry. Add the clam juice and reduce by 3/4. Add the lemon juice and season with salt and pepper, to taste. Add tomatillo-herb puree and cook for 2 minutes.

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

Heat olive oil and butter in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add rice and cook for 2 minutes. Add boiling water 1 cup at a time and cook until all liquid has been absorbed by the rice. Repeat until all water (if your tap water is hard, that is with a lot of minerals, you may want to use bottled water to maintain consistency and taste) is used. Fold in the tomatillo-herb puree and cook until mixture has absorbed most of the liquid. Fold in the herbs and season with salt and pepper, to taste.