Martha Stewart'S Boiled Main Lobster Recipe

Name: Martha Stewart'S Boiled Main Lobster
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 bunch small fresh flat-leaf parsley; 1 large bay leaf; 1 bottle dry white wine; 1 teaspoon whole black peppercorn; to taste salt; 12 live lobsters, shedders if available (about 1 1/2 pounds each); 1 lb butter, melted; 6 lemons, halved

Servings: persons

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 bunch small fresh flat-leaf parsley
1 large bay leaf
1 bottle dry white wine
1 teaspoon whole black peppercorn
to taste salt
12 live lobsters, shedders if available (about 1 1/2 pounds each)
1 lb butter, melted
6 lemons, halved

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.

916

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Martha Stewart'S Boiled Main Lobster falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Martha Stewart'S Boiled Main Lobster

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions