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Lobster Pot

Heart.Foods's picture
Ingredients
  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
Directions

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.
Crack claws.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Lobster
Cook Time: 
25 Minutes

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