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Lobster: Boiled Maine Lobster

Source of Recipe

Tyler Florence, Food tv network


List of Ingredients

1 gallon water
3 fresh sprigs of thyme
6 fresh sprigs of flat leaf parsley
2 bay leaves
1 lemon
1 cup dry white wine
1 tablespoon black peppercorns
1/4 cup sea salt
4 lobsters (2 lb size)
2 sticks unsalted butter, softened


Recipe

To make a court-bouillon: Pour 1 gallon of water into a 16-quart 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 wine, peppercorns and sea salt. Bring to a rolling boil.

Cut off the rubber bands that secure the lobster claws. Place live lobsters in the freezer for 15 minutes to disable movement. Plunge lobsters head first into the stock pot, cover, and boil for 15 minutes. The lobster shells will be red and the tails will curl up when done. Remove lobsters from boiling liquid with tongs. Clarified butter for serving:In a small saucepan, melt the butter over medium heat. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan. Ladle out the clarified butter and place in a warm cup until the lobster is done. Yield: 4 servings.