Martha Stewart's Boiled Main Lobster

Recipe by talbotc
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READY IN:
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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