|By Bill Taibe|
|Place lobsters in the refrigerator under damp towels or newspapers, which will keep them moist and calm.
|2 11/4-to-11/2 lb lobsters (leave claw bands on during cooking(
2 gallons water
half bottle dry white wine
3 lemon halves
1 cup kosher salt
4 fresh bay leaves
1 T coriander seed
1 T white peppercorns
handful parsley stems (optional)
|1. In a 10-qt pot, combine all ingredients except the lobsters and bring to a rolling boil over high heat. (The pot is so deep that by the time the water comes to a boil, the spices will be infused into the liquid.)
2. Using the lid as a shield (to avoid getting splashed with hot water), slide the lobsters into the water head-first. (You may need to use tongs to help keep them submerged for the first minute or so.)
3. Cook for eight minutes. Use tongs to carefully remove lobsters sideways from the cooking liquid to allow them to drain easily.
4. Check for doneness: Remove claw bands, pull back on the thumb claw, and wiggle it loose. If the lobster meat pulls out easily and clean, your lobster is done.
|Prep Time: 10 minutes
||Cook Time: 10 minutes|