Poached Lobsters (Homards Poches)

• 4 quarts water
• 1/2 cup white vinegar
• 1/2 bay leaf
• 2 teaspoons peppercorns
• Salt to taste
• 2 live lobsters, about 1 1/2 pounds each

1. Combine the water, vinegar, bay leaf, peppercorns, salt and lobsters in a kettle large enough to hold the lobsters comfortably.
2. Cover closely.
3. Bring to the boil over high heat.
4. At the boiling point, let cook two minutes.
5. Drain immediately.
6. Cut the lobster crosswise in half at the point where the tail meets the body.

water, white vinegar, bay leaf, peppercorns, salt, live lobsters

Taken from cooking.nytimes.com/recipes/5380 (may not work)