Add lobsters and return to a boil, let cook about 12 minutes. Using tongs, remove lobsters, and transfer to a platter or large bowl. Transfer lobster to skillet and spoon sauce over lobster....
Add lobsters, cover, and cook 13 to 15 minutes. Add chopped leek, corncobs, and reserved lobster shells. Puree 1 cup lobster broth with 1 cup corn kernels....
Add 2 to 4 lobsters to pot; they should fit snugly, but not be stacked. Arrange lobster pieces on a platter, and serve with butter and lemon.. Serve lobster precracked so that it is easy for guests to pick up and eat....
Use this stock to make our Lobster Shepherd's Pies.. Refrigerate lobster meat, covered, until ready to use. Use this stock to make our Lobster Shepherd's Pies....
Add the lobsters to the pot, making sure that each lobster is completely submerged in water. Using tongs, transfer lobsters to ice bath to cool. Add tomato paste and 2 cups reserved lobster stock....
Leave lobsters in hot water for 3 more minutes. Split lobsters lengthwise, and crack claws, allowing water to drain. Add celery and lobster meat, and mix well.....
Fill a lobster pot or other large pot two-thirds full with water. Remove potatoes, lobsters, and corn from water; discard onion and garlic. Using kitchen shears, clip tips of lobster claws, and let drain....
Plunge lobsters, one at a time, headfirst into the water. Roughly chop lobster meat into about 1/4-inch pieces. Ed McFarland shared his recipe for the lobster rolls he serves at his restaurant, Ed's Lobster Bar, in New York City....
Leave lobsters in hot water for 3 more minutes. Split lobsters lengthwise, and crack claws, allowing water to drain. To assemble lobster rolls, line each bun with arugula, and top with lobster salad.....
To blanch the lobsters: Bring a large pot of water to a boil. Place the lobster claws in boiling water, and cook. Serve with broth ladled over lobster just before serving....
