Before the family slips into a food coma, it’s time to bust out the big-ticket splurge item. Lobster, mushrooms, and peas form a perfect trinity – butter doesn’t hurt either. If tarragon isn’t your thing, feel free to substitute with chervil, parsley, or thyme.

Yield: 6 servings

Preheat oven to 425˚F.

Add mushrooms to a large bowl. Pour oil over mushrooms, tossing gently, and season with salt and pepper. Place mushrooms in an even layer on a baking sheet lined with parchment paper. Roast until golden brown and slightly crispy, about 20-25 minutes.

Bring 1 quart of water to a boil. Add peas and cook for 1 minute. Drain peas and place in a bowl of ice water.

Add butter to a sauté pan on medium heat. Add shallots, and cook until lightly brown, about 3 minutes. Add lemon juice and Sambuca, and cook for 2 minutes. Add lobster, mushrooms, and peas. When lobster is warmed through, add tarragon and chives. Taste for seasoning, and adjust as necessary.