Martha Stewarts Boiled Main Lobster Recipes

BOILED MAINE LOBSTER

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.

MARTHA STEWART'S BOILED MAIN LOBSTER

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 two-thirds 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.

MARTHA STEWART'S HARD BOILED EGGS 101

Steps:

• Place eggs in pot and cover with water.
• Boil.
• Cover.
• Turn off heat and allow to sit for 16 minutes.
• Drain and fill pot with ice water to stop cooking.

BOILED OR STEAMED LOBSTERS

Steps:

• To boil: Fill a very large (4-gallon) stockpot three-quarters full with cold water. Bring to rolling boil; add salt. Plunge lobsters, one at a time, headfirst into the water. Cook, uncovered, 12 to 14 minutes (from the time lobsters enter pot).
• To steam: Fit a very large stockpot with a steaming basket (or use a round wire rack or an inverted metal colander). Fill pot with cold water just to reach bottom of basket. Cover; bring to a boil. Quickly set lobsters in one layer in pot (or cook in batches). Cook, covered, 15 to 17 minutes.

BOILED MAINE LOBSTER

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!

BROILED LOBSTER

Steps:

• Bring a large pot of water to a boil. Prepare an ice-water bath. Generously salt boiling water and return to a boil. Plunge lobsters headfirst into boiling water and cook for 5 minutes; immediately transfer to ice-water bath to cool.
• Meanwhile, preheat broiler. In a small bowl, mix together butter, parsley, chives, and 1/2 teaspoon salt; set aside.
• With a large knife, cut cooled lobsters in half lengthwise. Place cut side up on a baking sheet and brush cut side with butter mixture.
• Transfer to broiler and broil until lobsters are golden brown and cooked through, 6 to 8 minutes. Sprinkle with sea salt and serve immediately with lemon wedges.

BOILED LOBSTER TAILS

Steps:

• Put court-bouillon into a large stockpot. Cover, and bring to a boil over high heat. Working in batches, plunge lobsters headfirst into water. Cover; return to a low boil. Cook until bright red and cooked through, 7 to 10 minutes. Using tongs, transfer lobsters to a platter.
• Using a kitchen towel to protect your hands, twist off tail and claws of 1 lobster; discard body. Using kitchen shears, cut along length of tail to make it easier to remove meat. Set tail aside. Separate claws from knuckles; twist and pull off pincers. With back of a knife, crack knuckle end of claw to loosen shell; remove meat. Push knuckle meat out of shell. Reserve for another use. Repeat with remaining lobsters. Refrigerate tails until ready to serve, up to 1 day. Serve with pesto and salad cream.