 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 teaspoon white peppercorns |
1 teaspoon black peppercorns |
1 teaspoon dried thyme |
1 teaspoon celery seeds |
1/2 teaspoon mustard seeds |
3 bay leaves, crumbled |
24 small round red potatoes |
6 ears fresh corn, cut into thirds |
6 (1-pound) live lobsters |
1 1/2 cups dry white wine |
1/4 cup plus 2 tablespoons reduced-calorie margarine |
2 tablespoons lemon juice |
2 tablespoons dijon mustard |
1 teaspoon hot sauce |
fresh thyme sprigs (optional) |
Directions:
1. Combine first 6 ingredients in a spice mill or small food processor; process until finely ground.
2. Add 4 inches water to a large stock pot; bring to a boil. Stir in spice mixture. Cover, reduce heat, and simmer 15 minutes. Add potatoes and corn; cover and simmer 25 minutes. Plunge lobsters headfirst into boiling water. Return water to a boil; cover, reduce heat, and simmer 10 minutes.
3. Place wine in a small nonaluminum saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until wine is reduced to 1/2 cup. Add margarine and next 3 ingredients; stir until margarine melts.
4. Remove lobsters from pot; drain well. To serve in the shells, place each lobster on its back. Cut the shell of the tail segment lengthwise. Insert a sharp knife between the body shell and tail shell, cutting the two apart. Crack claws.
5. Remove corn and potato with a slotted spoon. Place lobster, corn, and potato on a platter, and serve with margarine mixture. Garnish with fresh thyme sprigs, if desired.
|
|