Boiled Maine Lobster
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, it 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 small bunch fresh flat-leaf parsley
- 1 large bay leaf
- 1 750 ml bottle dry white wine
- 1 teaspoon whole black peppercorns
- 12 live lobsters, about 1 1/2 pounds each
- 1 pound (4 sticks) unsalted butter, melted
- 6 lemons, halved
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 2/3 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.
SourceMartha Stewart Living, July/August 1999