Boiled Lobster (Maine)

Each summer, many lobsters' tough shells are replaced by thin ones. These lobsters, called "shedders," are a delight to eat - it takes no effort to get at the tail and claw meat. Still, it is smart to keep a pair of crackers at hand, just in case. Boiling lobsters in court-bouillon, a staple for poaching seafood, makes them quite flavourful in the absence of seawater.

2 medium white onions, sliced into 1" rounds
2 large carrots, cut into thirds
2 stalks celery, cut into thirds
4 sprigs fresh thyme
1 small bunch fresh flat-leaf parsley
1 large bay leaf
1 bottle dry white wine (750 mL)
1 tsp. whole black peppercorns
sea salt
12 (1 ½ lb) live lobsters
1 lb (4 sticks) butter, melted
6 lemons, halved

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 ⅔ 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 4-6 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.

Makes 12 servings.