Boiled Lobster Tails

Martha Stewart Living, August http://www.marthastewart.com/256641/boiled-lobster-tails

Rated

52.5100(8)8

Ingredients

- Boiled Lobster Tails (http://www.marthastewart.com/256641/boiled-lobster-tails)
- 6 live lobsters (about 1 1/2 pounds each)
- Cilantro-Parsley Pesto (http://www.marthastewart.com/262417/cilantro-parsley-pesto), for serving
- English Salad Cream (http://www.marthastewart.com/285042/english-salad-cream), for serving

Put court-bouillon into a large stockpot. Cover, and bring to a boil over high heat. Working in batches, plunge lobsters headfirst into water. Cover; return to a low boil. Cook until bright red and cooked through, 7 to 10 minutes. Using tongs, transfer lobsters to a platter.
Using a kitchen towel to protect your hands, twist off tail and claws of 1 lobster; discard body. Using kitchen shears, cut along length of tail to make it easier to remove meat. Set tail aside. Separate claws from knuckles; twist and pull off pincers. With back of a knife, crack knuckle end of claw to loosen shell; remove meat. Push knuckle meat out of shell. Reserve for another use. Repeat with remaining lobsters. Refrigerate tails until ready to serve, up to 1 day. Serve with pesto and salad cream.