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Martha Stewart's Boiled Main Lobster

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“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, i t 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 flavorful in the absence of seawater.”
READY IN:
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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. Reduce heat, and let simmer about 30 minutes.
  3. Add white wine and peppercorns; simmer about 15 minutes more. Return to a boil.
  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. Allow court-bouillon to return to a boil again, and cook lobsters about 12 minutes.
  6. Using tongs, remove lobsters, and transfer to a platter or large bowl.
  7. Repeat with remaining lobsters, working in batches if necessary.
  8. Using kitchen scissors, trim the tip of each lobster claw; allow the liquid to drain, and discard.
  9. Serve lobsters with melted butter and lemons.

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