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LOCATION: Recipes >> Shellfish >> Lobster 02

Print this Recipe    Lobster 02

BOILED MAINE LOBSTER
Serves 12

2 medium white onions, sliced into 1-inch rounds
2 large carrots, cut into thirds
2 stalks celery, cut into thirds
4 sprigs fresh thyme
1 small bunch fresh flat-leaf parsley
1 large bay leaf
1 bottle dry white wine
1 teaspoon whole black peppercorns
Salt
12 live lobsters, about 1 1/2 pounds each, shedders if available
1 pound butter, melted
6 lemons, halved

Place onions, carrots, and celery in a large stockpot. Make a
bouquet garni: Gather thyme, parsley, and bay leaf; tie into a
bundle with kitchen string, then add to the stockpot. Fill stockpot
two-thirds full with cold water; set over high heat. Bring to a
boil. Reduce heat, and let simmer about 30 minutes. Add white wine
and peppercorns; simmer about 15 minutes more. Return to a boil.
Depending on size of stockpot, quickly add 4 to 6 lobsters to
boiling court-bouillon, making sure the liquid covers all the
lobsters. Allow court-bouillon to return to a boil again, and cook
lobsters about 12 minutes. Using tongs, remove lobsters, and
transfer to a platter or large bowl. Repeat with remaining lobsters,
working in batches if necessary. Using kitchen scissors, trim the
tip of each lobster claw; allow the liquid to drain, and discard.
Serve lobsters with melted butter and lemons.

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