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Boiled Maine Lobster Recipe

by Global Cookbook

Ingredients

1 gal water 3 x fresh thyme sprigs 6 x fresh flat-leaf parsley sprigs 2 x bay leaves 1 x lemon

1 c. dry white wine 1 Tbsp. black peppercorns 1/4 c. sea salt 4 x lobsters - (2 lbs ea) 2 stk unsalted butter softened

Directions

1. To make a court-bouillon: Pour 1 gallon of water into a 16-qt stock pot over medium heat. Tie the thyme, parsley and bay leaves together with kitchen string to make a bouquet garni. Place the herb bundle in the stock pot and secure the end of the string to the pot handle for easy removal. Cut the lemon in half and squeeze the juice into the water, then drop in the lemons. Add in wine, peppercorns and sea salt. Bring to a rolling boil.
2. Cut off the rubber bands which secure the lobster claws. Place live lobsters in the freezer for 15 min to disable movement. Plunge lobsters head first into the stock pot, cover, and boil for 15 min. The lobster shells will be red and the tails will curl up when done. Remove lobsters from boiling liquid with tongs.
3. In a small saucepan, heat the butter over medium heat. Bring to a boil till the lowfat milk solids have separated and sunk to the bottom of the pan. Ladle out the clarified butter and place in a hot c. till the lobster is done.
4. This recipe yields 4 servings.

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