Marthastewartsboiledmainlobster Recipes

BOILED MAINE LOBSTER

Steps:

• Bring to a roiling boil a large kettle of salted water.
• Place lobsters in boiling water head first. Cover and cook for 15 minutes.
• Remove and serve with melted butter.
• HOW TO EAT: Twist off the claws. Crack each claw with a nut cracker.
• Separate the tail piece from the body. Bend back and break the flippers off the tail piece. Insert a fork where the flippers have been broken off and push out the meat.
• Separate the back from the body. Open the remaining part of the body by cracking apart sideways. There is some good meat in this section.
• The small claws are excellent eating! The meat sucked out like like sipping through a straw!

MARTHA STEWART'S BOILED MAIN LOBSTER

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 tip of each lobster claw; allow the liquid to drain, and discard.
• Serve lobsters with melted butter and lemons.