Classic Boiled Lobster

NOTE: Fresh lobsters should be purchased live and stored for only a few hours prior to cooking. It is imperative that lobster be cooked live or killed just prior to cooking.

Melt the butter in a skillet. Add the lemon juice, parsley, tarragon, watercress, salt and pepper. Transfer the dipping sauce to a bowl.

Fill an 8-quart stock pot two-thirds full of salted water and bring to a rolling boil. Add the lobsters, cooking in batches if necessary, and boil until they are bright red, 10 to 11 minutes per batch.

Replenish the salted water as necessary and be sure to bring the water to a boil in between every batch.

Use tongs to place the lobsters on a platter. Serve with the lemon-herb dipping sauce and lemon wedges.

Tips for fabrication:

If fabricating the lobsters, wait for the first batch of lobsters to cool until they can be handled. The second batch of lobsters can be cooked while the first is cooling.

Separate the lobster in between the tail and the torso area. Make sure to do this over the sink or a bowl as there is quite a bit of liquid that will appear. Separate the claws from the torso, as well as the knuckles from the claws.

Using kitchen shears, cut each edge of the underside of the tail shell and remove. The tail can be served in the shell or can now be removed in one piece. Cut one side of the claw shell away using kitchen shears. The claw meat can be removed in one piece or served in the shell.

If desired, crack the shells of the knuckles with the heel of a chef knife and remove the meat. Be sure to cook the remaining batches of lobsters while fabricating the cooled ones.