|White peppercorns||1 Teaspoon|
|Black peppercorns||1 Teaspoon|
|Dried thyme||1 Teaspoon|
|Celery seeds||1 Teaspoon|
|Mustard seeds||1⁄2 Teaspoon|
|Bay leaves||3 , crumbled|
|Round red potatoes||24 Small|
|Ears of corn||6 , cut into thirds|
|Live lobsters||6 Pound (6 Of 1 Pound Each)|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Reduced calorie margarine||6 Tablespoon (1/4 Cup Plus 2 Tablespoon)|
|Lemon juice||2 Tablespoon|
|Dijon mustard||2 Tablespoon|
|Hot sauce||1 Teaspoon|
Combine first 6 ingredients in a spice mill or small food processor; process until finely ground.
Add 4 inches water to a large stock pot; bring to a boil.
Stir in spice mixture.
Cover, reduce heat, and simmer 15 minutes.
Add potatoes and corn; cover and simmer 25 minutes.
Plunge lobsters headfirst into boiling water.
Return water to a boil; cover, reduce heat, and simmer 10 minutes.
Place wine in a small nonaluminum saucepan; bring to a boil.
Reduce heat, and simmer, uncovered, 15 minutes or until wine is reduced to 1/2 cup.
Add margarine and next 3 ingredients; stir until margarine melts.
Remove lobsters from pot; drain well.
To serve in the shells, place each lobster on its back.
Cut the shell of the tail segment lengthwise.
Insert a sharp knife between the body shell and tail shell, cutting the two apart.
Remove corn and potato with a slotted spoon.
Place lobster, corn, and potato on a platter, and serve with margarine mixture.
Garnish with fresh thyme sprigs, if desired.