Recipe by talbotc
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.
- 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 See How It's Made
- 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.