Boiled Lobster

Ingredients

• 4 lobsters (about 500 g each)
• 2 Bay leaves
• 1 tsp peppercorns
• 100 g leek
• 100 g celery
• 100 g carrots
• 750 ml white wine
• 1 lemon (juiced)
• 1 tsp salt
• 300 g butter
• 2 lemons (untreated)

Instructions

1. 1.

   Bring 1½ lightly salted water with bay leaves and peppercorns to a boil in a large pot. Wash, trim, and dice the leek, celery, and carrots; add them to the broth along with white wine and lemon juice and simmer vigorously for 5 minutes. Turn the lobsters head‑first into the boiling water, remove the pot from heat, and let the lobsters steep for about 10–15 minutes.

2. 2.

   Meanwhile, melt the butter, skim off any foam, and pour it into small bowls. Slice the lemons into wedges. Remove the lobsters from the water and serve with clarified butter and lemon wedges.

3. 3.

   Enjoy the boiled lobster and repurpose the broth elsewhere.