LOBSTER HOT POT RECIPES

Steps:

• Combine first 6 ingredients in a spice mill or small food processor; process until finely ground.
• 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.
• 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.
• 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.
• 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.

Steps:

• Melt 1/2 cup butter in a large frying pan over medium-low heat; cook and stir lobster into melted butter until heated through, about 5 minutes. Season with salt and pepper.
• Whisk cornstarch and about 1 tablespoon cream together in a small bowl until smooth. Pour remaining cream into lobster, stir in cornstarch mixture; cook and stir until cream sauce comes to a simmer and thickens slightly, about 5 minutes.
• Toast bread and spread with about 2 tablespoons butter. For each serving, pour some creamed lobster over one buttered piece of toast, top with another piece of toast, and pour more creamed lobster over the top.