Martha Stewart's Boiled Main Lobster

Ingredients

• Servings: 12
• 2 medium onions, sliced into 1-inch rounds
• 2 large carrots, cut into thirds
• 2 stalks celery, cut into thirds
• 4 sprigs fresh thyme
• 1 bunch small fresh flat-leaf parsley
• 1 large bay leaf
• 1 bottle dry wine
• 1 teaspoon whole black peppercorn
• to taste salt
• 12 live lobsters, shedders if available (about 1 1/2 pounds each)
• 1 lb butter, melted
• 6 lemons, halved

Recipe

• 1 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.
• 2 reduce heat, and let simmer about 30 minutes.
• 3 add wine and peppercorns; simmer about 15 minutes more. return to a boil.
• 4 depending on size of stockpot, quickly add 4 to 6 lobsters to boiling court-bouillon, making sure the liquid covers all the lobsters.
• 5 allow court-bouillon to return to a boil again, and cook lobsters about 12 minutes.
• 6 using tongs, remove lobsters, and transfer to a platter or large bowl.
• 7 repeat with remaining lobsters, working in batches if necessary.
• 8 using kitchen scissors, trim the tip of each lobster claw; allow the liquid to drain, and discard.
• 9 serve lobsters with melted butter and lemons.