Martha Stewart's Boiled Main Lobster

Ingredients

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

Directions

1. 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. 2

   Reduce heat, and let simmer about 30 minutes.

3. 3

   Add white wine and peppercorns; simmer about 15 minutes more. Return to a boil.

4. 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. 5

   Allow court-bouillon to return to a boil again, and cook lobsters about 12 minutes.

6. 6

   Using tongs, remove lobsters, and transfer to a platter or large bowl.

7. 7

   Repeat with remaining lobsters, working in batches if necessary.

8. 8

   Using kitchen scissors, trim the tip of each lobster claw; allow the liquid to drain, and discard.

9. 9

   Serve lobsters with melted butter and lemons.