Lobster Cooked in Wine
Lobster is packed with protein as well as powerful minerals like zinc, selenium and copper.
The wine in this dish cooks off, making it appropriate for children as well as adults.
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- 4 lobsters (each 18 ounces)
- Sea salt
- 1 carrot (roughly chopped)
- 1 onion (roughly chopped)
- 1 stick Celery (roughly chopped)
- 1 bay leaf
- 1 sprig thyme
- 13 cups water
- ⅜ cup white wine
- To garnish
- Lemon wedge
Place a large heavy knife on the natural cross of the shell of the lobster head, press down sharply, straight through.
Put the remaining ingredients into a large pan and bring to a rolling boil. Place the lobster in the pan and cover the pan. Cook for 15 minutes. The lobster will change colour and become bright red. Remove the lobster from the pan and set aside to cool.
Separate the tail piece from the body. Bend back and break the flippers off the tail piece. Insert a fork where the flippers have been broken off and push out the meat.
With the lobster tail facing upwards, make a small incision and remove the waste pipe.
Separate the back from the body. Open the remaining part of the body by cracking apart sideways.
Using a heavy cook’s knife split the head, remove the claws, then remove the stomach sac from the head.
Crack the claws and remove the meat, removing the translucent membrane from the middle of the claw.
Serve with melted butter, corn on the cob and salad. Garnish with lemon wedges.