Boiled Maine Lobster
Category: Fish & Seafood
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 bottle dry white wine
1 tsp. whole black peppercorns
12 live lobsters, about 1 1/2 pounds each
1 pound 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 two-thirds 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.
Cooking Time: 12 minutes.