Ingredients
2 medium white onions, sliced into 1-inch rounds
2 large carrots, cut into thirds
2 stalks celery, cut into thirds
4 sprigs fresh thyme
1 small bunch fresh flat-leaf parsley
1 large bay leaf
1 bottle dry white wine
1 teaspoon whole black peppercorns
Salt
12 live lobsters, about 1 1/2 pounds each, “shedders,” if available
1 pound butter, melted
6 lemons, halved
Preparation
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.
