Martha Stewart's Boiled Main Lobster |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. Ingredients:
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.
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