Martha Stewart's Boiled Main 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, i t 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.

Steps

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.

Serve lobsters with melted butter and lemons.

Ingredients

white onions, carrots, celery, fresh thyme, fresh flat-leaf parsley, bay leaf, dry white wine, whole black peppercorn, salt, live lobsters, butter, lemons