Boiled Maine Lobster
"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...."
INGREDIENTS
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2 medium white onions, sliced into 1-inch rounds
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2 large carrots, cut into thirds
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2 stalks celery, cut into thirds
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4 sprigs fresh thyme
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1 small bunch fresh flat-leaf parsley
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1 large bay leaf 1
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750 ml bottle dry white wine
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1 teaspoon whole black peppercorns
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Salt
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12 live lobsters, about 1 1/2 pounds each
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1 pound (4 sticks) unsalted butter, melted
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6 lemons, halved
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