Preparation:
Combine water onions, carrots, celery, wine, peppercorns, bay leaves, and thyme in a large stockpot, over a moderate flame bring to a boil, reduce heat, and simmer for 30 minutes add lobsters, head first, and poach gently for for 7-8 minutes, until lobsters turn bright red remove from pot and allow to cool split lengthwise, remove entrails, and crack claws arrange a half lobster onto each plate moisten with sauce as desired serve slightly chilled |