Lobster Pan Roast With Salsa Verde And Spicy Tomato Relish Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 tablespoons coarsely chopped basil

16 new potatoes, roasted and halved

1/4 cup red wine vinegar

2 medium ripe tomatoes, coarsely chopped

1/4 cup pure olive oil

1/2 cup white wine

1 tablespoon coarsely chopped parsley

2 tablespoons coarsely chopped parsley

Salt and pepper

1 lemon, juiced

3 tomatillos, papery skins removed and roughly chopped

Salt and freshly ground pepper

1 tablespoon minced garlic

2 tablespoons finely diced Spanish onion

4 cups clam juice

1 teaspoon red pepper flakes

1 tablespoon unsalted butter

2 tablespoons water

1/4 cup olive oil

2 tablespoons coarsely chopped tarragon

8 live lobsters, 1 1/2 pounds each

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