Lobster is a delicacy that has captivated palates throughout time, especially in coastal regions. Its consumption dates back to the Indigenous cultures of North America, where lobster was a common and appreciated food. In different Latin American countries, this crustacean may have various names or may not be as common, but in general, the technique for cooking it is usually similar. For example, in Mexico it is simply known as "langosta", in Colombia and Venezuela as "langosta" or "bogavante" in certain regions, and in Argentina and Chile it is sometimes called "camarón de mar" depending on the size and species. Its culinary origin, especially boiled, is highly associated with the maritime traditions of the northeastern United States and Canada, where it is an emblematic part of the local cuisine.
The classic method for preparing lobster is based on boiling it in an aromatic broth known as court-bouillon, which enriches the flavor of the crustacean without overpowering it. This cooking point guarantees that the meat remains juicy and delicate, ready to be enjoyed with melted butter and a few drops of lemon, enhancing the natural flavor of the sea.
How to prepare Martha Stewart's main boiled lobster
To prepare this recipe, first place onions, carrots, and celery in a large pot.
Make a bouquet garni: gather thyme, parsley, and a bay leaf.
Tie it into a bundle with kitchen twine, then add it to the pot.
Fill the pot two-thirds full with cold water.
Set over high heat and bring to a boil.
Reduce the heat and let it simmer for about 30 minutes.
Add white wine and peppercorns.
Simmer for about 15 minutes more.
Bring back to a boil.
Depending on the size of the pot, quickly add 4 to 6 lobsters to the boiling court-bouillon, making sure the liquid covers all the lobsters.
Allow the court-bouillon to return to a boil and cook the lobsters for approximately 12 minutes.
Using tongs, remove the lobsters and place them on a platter or large bowl.
Repeat with the remaining lobsters, cooking in batches if necessary.
With kitchen shears, trim the shell as needed to make it easier to eat.
Serve the lobsters with melted butter and lemons on the side.
Ingredients: white onions, carrots, celery, fresh thyme, fresh flat-leaf parsley, bay leaf, dry white wine, whole black peppercorns, salt, live lobsters, butter, and lemons.
