Martha Stewart's Boiled Main Lobster

talbotc's Note:

Each summer, many lobsters tough shells are replaced by thin ones. These lobsters, called shedders, are a delight to eat it takes no effort to get at the tail and claw meat. Still, i t is smart to keep a pair of crackers at hand, just in case. Boiling lobsters in court-bouillon, a staple for poaching seafood, makes them quite flavorful in the absence of seawater.

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 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 bunch small fresh flat-leaf parsley
• 1 large bay leaf
• 1 bottle dry white wine
• 1 teaspoon whole black peppercorn
• to taste salt
• 12 live lobsters , shedders if available (about 1 1/2 pounds each)
• 1 lb butter , melted
• 6 lemons , halved

Directions:

1. 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.
2. Reduce heat, and let simmer about 30 minutes.
3. Add white wine and peppercorns; simmer about 15 minutes more. Return to a boil.
4. Depending on size of stockpot, quickly add 4 to 6 lobsters to boiling court-bouillon, making sure the liquid covers all the lobsters.
5. Allow court-bouillon to return to a boil again, and cook lobsters about 12 minutes.
6. Using tongs, remove lobsters, and transfer to a platter or large bowl.
7. Repeat with remaining lobsters, working in batches if necessary.
8. Using kitchen scissors, trim the tip of each lobster claw; allow the liquid to drain, and discard.
9. Serve lobsters with melted butter and lemons.

Reviews

[Morti]

I couldn't find fresh thyme, so I used ground and added a little garlic also. Came out Great!

[mommymem]

Stick with what you know Martha, and lobstah ain't it. All that extra stuff is not only not needed, but it covers up the flavor of lobstah.

[Chef #279442]

Easy and delicious! Highly recommend.