Steamed Lobsters With Sea Parsley And New Potatoes

• 5 cups (about 4 ounces) sea parsley
• 2 lobsters, each 1 3/4 pounds
• 1 1/4 pounds small new potatoes
• 1 shallot, finely minced
• 5 tablespoons cold unsalted butter, diced
• 1 teaspoon fresh lemon juice
• Salt and freshly ground black pepper to taste

1. Place 1/2 inch of water in the bottom of a kettle fitted with a steamer rack.
2. Cover the kettle, and bring it to a boil.
3. Place parsley on the rack, and put lobsters on the parsley.
4. Cover pot, and steam until lobsters are cooked through, 12 to 14 minutes.
5. Meanwhile, place potatoes in a saucepan, and cover with cold salted water.
6. Bring to a boil, lower heat, and simmer until they are just tender, 20 to 25 minutes.
7. Remove from heat, drain, cover and set aside.
8. When the lobsters are cooked, remove them from steamer with tongs, and place them on a platter.
9. Remove the sea parsley from the steamer, and place it next to the lobsters.
10. Measure out 1 1/2 cups of the liquid from the steamer, and place it in a small saucepan with the shallots.
11. Place the pan over medium-high heat, and cook, uncovered, until only a tablespoon or two of liquid remains, about 10 minutes.
12. Reduce heat as low as possible, and begin whisking the cold butter, a piece at a time, into the pan.
13. Immediately remove the pan from the heat, stir in the lemon juice, and season the sauce to taste with salt and pepper.
14. Toss potatoes with 3 tablespoons of the butter sauce.
15. Place remaining sauce in a small dipping bowl.

parsley, lobsters, potatoes, shallot, cold unsalted butter, lemon juice, salt

Taken from cooking.nytimes.com/recipes/9729 (may not work)