Boiled Lobster

For the lobster: Combine 1 1/2 liters (approximately 6 cups) of lightly salted water with bay leaves and peppercorns in a pot and bring to a boil. Rinse and peel vegetables, cut into small cubes and add to the broth. Add white wine and lemon juice and boil for 5 minutes on high heat. Add lobsters, head first, into boiling water, remove pan from the heat and let lobsters cook for about 10-15 minutes in hot broth.

Heat butter, skim all foam and pour butter into a bowl. Cut lemons into wedges. Remove lobsters from the broth and serve with clarified butter and lemon wedges.