This is nice variation on a summer lobster boil with some complex flavors and undertones. This will make a great recipe for the holidays. This can be used for 2 lobsters or 12 lobsters.
- 2 medium white onions, sliced into 1-inch rings
- 2 large carrots, sectioned and cut into thirds
- 3-6 celery root, cut into 1-inch cubes
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 large bay leaf
- 1 1/2 bottle dry white wine
- 1 teaspoon whole black peppercorns
- 2 tablespoons of Sea Salt
- Live lobsters, about 1 1/2 pounds each
- 1 pound unsalted butter, melted and clarified
- lemons, halved and de-seeded
- Place onions, carrots, and celery root into a large stockpot. Put the thyme, rosemary and bay leafs into a cheesecloth bag, add to the pot of vegetables.
- Fill stockpot 2/3 full with cold water; Bring to a rapid boil then reduce the heat to low, and let simmer about 30 minutes. Until the celery root is tender but not falling apart.
- Remove the vegetables and place them in an adjoining pot. Leave the spice bundle.
- Add white wine peppercorns and sea salt; let simmer for another 15 minutes then turn the heat back to High and get a rolling boil.
- Add 4 to 6 lobsters to the boiling pot; making sure the liquid covers all the lobsters. Bring the pot to a boil again, and cook lobsters for about 12 minutes. Remove lobsters and put them on a platter. Repeat with any remaining lobsters.
- While you are making the lobster pot ready make sure you melt and clarify butter to serve with your lobsters.
- After you add the wine to the stockpot, return to the vegetables, take out the carrots and onions. Mash the celery root up adding ½ to 1 cup of cream (or milk), 3 tablespoons of butter and salt to taste. Cover to keep warm and serve as a side dish.