Number Of Ingredients 12 Steps:
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 2/3rds full with cold water; set over high heat. Bring to a boil. Reduce heat, and let simmer about 30 minutes. Add white wine and peppercorns; simmer about 15 minutes more. Return to a boil. Depending on size of stockpot, quickly add 4 to 6 lobsters to boiling court-bouillon, making sure the liquid covers all the lobsters. Allow court-bouillon to return to a boil again, and cook lobsters about 12 minutes. Using tongs, remove lobsters, and transfer to a platter or large bowl. Repeat with remaining lobsters, working in batches if necessary. Using kitchen scissors, trim the tip of each lobster claw; allow the liquid to drain, and discard. Serve lobsters with melted butter and lemons.
Time 45m Yield 2 Number Of Ingredients 10 Steps:
Pour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. Bring to a full rolling boil and boil for 20 minutes. Add the lobsters and place a lid over the pot. Boil for 15 minutes (depending on the size of your lobsters). Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.
Time 25m Yield 4 lobster Number Of Ingredients 4 Steps:
Bring to a roiling boil a large kettle of salted water. Place lobsters in boiling water head first. Cover and cook for 15 minutes. Remove and serve with melted butter. HOW TO EAT: Twist off the claws. Crack each claw with a nut cracker. Separate the tail piece from the body. Bend back and break the flippers off the tail piece. Insert a fork where the flippers have been broken off and push out the meat. Separate the back from the body. Open the remaining part of the body by cracking apart sideways. There is some good meat in this section. The small claws are excellent eating! The meat sucked out like like sipping through a straw!
Time 45m Yield 4 servings Number Of Ingredients 10 Steps:
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. 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.
More about “boiled maine lobster recipes”
Time 8m Yield 4 serving(s) Number Of Ingredients 3 Steps:
Bring the salted water to a boil in a pot large enough to hold the lobsters. Rinse the lobsters under cold water and quickly slide them into the boiling water. Cover the pot and simmer gently until the lobsters turn completely red, in about 6 minutes. Drain in a colander and serve immediately with melted butter or extra-virgin olive oil.
