Food Network: Boiled Maine Lobster

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Boiled Maine Lobster
Recipe courtesy Tyler Florence

Ingredients
1 gallon water
3 fresh thyme sprigs
6 fresh flat leaf parsley sprigs
2 bay leaves
1 lemon
1 cup dry white wine
1 tablespoon black peppercorns
1/4 cup sea salt
4 (2-pound) lobsters

Directions

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.

Ingredients
2 sticks unsalted butter, softened

Directions
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.