1 cup butter
2 tablespoons lemon juice
4 teaspoons parsley, minced
4 teaspoons tarragon, minced
4 teaspoons watercress, minced
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
8 lobsters, 1 1/2 pounds each
4 lemons, cut into wedges
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 12 minutes.
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.
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