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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, 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.

Source: Martha Stewart Living, July/August 1999
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Cook's Notes

Buy live lobsters the day you plan to cook them. Lobsters kept on ice are sometimes sluggish; it can be hard to tell if they are alive. Look for ones that have their tails curled under.

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  • faisal5mirza
    28 JUN, 2017
    how much white wine do i add? the w[filtered] bottle?
    Reply
    • faisal5mirza
      28 JUN, 2017
      the W[filtered]* bottle?

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