Boiled Lobster

• 1 gallon water
• 1/4 cup sea salt
• 1/4 bunch fresh thyme, leaves and sprigs intact
• 1/2 bunch fresh parsley, stems kept for steaming water and leaves finely chopped
• 1 cup dry white wine
• 1 lemon, juiced, plus 1 lemon cut into 6 wedges
• 5 lobster tails
• 1/2 pound butter

1. Pour 1 gallon of water into a large stock-pot, and add sea salt.
2. Add the thyme sprigs and parsley stems, white wine, and lemon juice.
3. Bring the pot to a rolling boil.
4. Place the lobster tails into a steaming tray or colander, on top but not touching the boiling water for about 12 minutes, until the meat loses its opalescence.
5. In a small saucepan, melt the butter over medium heat.
6. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan.
7. Remove out the clarified butter and place in a warm cup until the lobster is done.
8. Serve lobster with lemon wedges, drawn butter in a small bowl, and garnish with parsley.

gallon water, salt, fresh thyme, fresh parsley, white wine, lemon, lobster, butter

Taken from www.foodnetwork.com/recipes/boiled-lobster-recipe.html (may not work)