Lobster Pot

• 1 teaspoon white peppercorns
• 1 teaspoon black peppercorns
• 1 teaspoon dried thyme
• 1 teaspoon celery seeds
• 1/2 teaspoon mustard seeds
• 3 bay leaves, crumbled
• 24 small round red potatoes
• 6 ears fresh corn, cut into thirds
• 6 (1-pound) live lobsters
• 1 1/2 cups dry white wine
• 1/4 cup plus 2 tablespoons reduced-calorie margarine
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1 teaspoon hot sauce
• Fresh thyme sprigs (optional)

1. Combine first 6 ingredients in a spice mill or small food processor; process until finely ground.
2. Add 4 inches water to a large stock pot; bring to a boil. Stir in spice mixture. Cover, reduce heat, and simmer 15 minutes. Add potatoes and corn; cover and simmer 25 minutes. Plunge lobsters headfirst into boiling water. Return water to a boil; cover, reduce heat, and simmer 10 minutes.
3. Place wine in a small nonaluminum saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until wine is reduced to 1/2 cup. Add margarine and next 3 ingredients; stir until margarine melts.
4. Remove lobsters from pot; drain well. To serve in the shells, place each lobster on its back. Cut the shell of the tail segment lengthwise. Insert a sharp knife between the body shell and tail shell, cutting the two apart. Crack claws.
5. Remove corn and potato with a slotted spoon. Place lobster, corn, and potato on a platter, and serve with margarine mixture. Garnish with fresh thyme sprigs, if desired.

white peppercorns, black peppercorns, thyme, celery seeds, mustard seeds, bay leaves, red potatoes, corn, live lobsters, white wine, margarine, lemon juice, mustard, hot sauce, thyme

Taken from www.myrecipes.com/recipe/lobster-pot (may not work)