Steamed Maine Lobsters submitted by Karen Johnson
Steamed Maine Lobsters are great year round!

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 two-thirds 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.

v 2 medium white onions, sliced into 1-inch rounds
v 2 large carrots, cut into thirds
v 2 stalks celery, cut into thirds
v 4 sprigs fresh thyme
v 1 small bunch fresh flat-leaf parsley
v 1 large bay leaf
v 1 bottle dry white wine
v 1 teaspoon whole black peppercorns
v Salt
v 12 live lobsters, about 1 1/2 pounds each, shedders if available
v 1 pound butter, melted
v 6 lemons, halved