Boiled Maine Lobster
The 2009 "Boxing Girl" Chardonnay
Each summer, many lobsters' tough shells are replaced by thin ones. These lobsters, called "shedders," are a delight to eat-it takes no effort to get at the tail and claw meat. Still, it is smart to keep a pair of crackers at hand, just in case. Boiling lobsters in court-bouillon, a staple for poaching seafood, makes them quite flavorful in the absence of seawater.
Like most Chardonnay-based wines, this blend pairs well with chicken, seafood, shellfish, and anything with buttery or creamy sauces. It also pairs very well with salads and fruity desserts.
When paired with fresh Maine Lobster and it's magic.
Boiled Maine Lobster
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
1 750 ml bottle dry white wine
1 teaspoon whole black peppercorns
12 live lobsters, about 1 1/2 pounds each
1 pound (4 sticks) unsalted butter, melted
6 lemons, halved
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 2/3 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.
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