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Prep Time: 20 Minutes
Cook Time: 45 Minutes
Ingredients:
- 2 Medium White Onions, Sliced
- 2 Large Carrots, Cut into thirds
- 2 Celery Stalks, Cut into thirds
- 4 Fresh Thyme
- 1 Small Bunch Fresh Flat-Leaf Parsley
- 1 Large Bay Leaf
- 1 Small Bottle Dry White Wine
- 1 Teaspoon Whole Black Peppercorns
- Salt to Taste
- 12 Live Lobsters, about 1 ½ LB
- 1 LB. (4 sticks) Unsalted Butter, Melted
- 6 Lemons, Halved
Directions:
- 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 2/3 full with water, set over high heat and bring to a boil. Reduce heat, and let simmer about 30 minutes.
- Add white wine and peppercorns, simmer about 15 minutes, bringing to a boil.
- Add 4-6 lobster to boiling court-bouillon, making sure the liquid covers all the lobster. Return to boil and cook lobster for 12 minutes until done, transfer to a large platter.
- Use kitchen scissors and trim the tip of each lobster claw; allow the liquid to drain and discard.
- Serve lobster with melted butter and lemons.
Equipment Use:
34 – 60 Qt. Stockpot: Depending on how many lobsters are being cooked.
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