Ingredients

• 6 whole lobsters
• 1/2 cup chicken stock
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1/2 Scotch bonnet pepper, seeded and finely minced
• to taste salt
• to taste black pepper
• to taste fresh thyme
• 2 teaspoons cornstarch
• 2 tablespoons olive oil

Equipment

• 12 quart stockpot
• Large skillet
• Nutcracker
• Sharp knife
• Cutting board

Instructions

1. Rinse the lobsters under cold running water to clean off any grit. Fill a large 12 quart pot with water, add a generous handful of salt, and bring it to a rolling boil so the lobsters cook fast and evenly.
2. Lower the lobsters headfirst into the boiling water, cover, and boil for about 20 minutes, or until the shells turn a deep bright red, which tells you the meat is cooked through.
3. Lift the lobsters out and let them cool until you can handle them comfortably. Twist off the tails, cut down the middle of each shell, and pull out the meat, then slice each piece open and remove the dark vein running through it.
4. Twist off the large claws and smaller legs, then crack them with a nutcracker and pull out the meat inside so nothing goes to waste. Roughly chop all the lobster meat into bite-size pieces.
5. Heat the olive oil in a large skillet over low heat. Add the red and green bell peppers, onion, garlic, minced Scotch bonnet, and a little fresh thyme, then saute until the vegetables soften and smell fragrant, about 5 minutes, so the sauce tastes mellow rather than raw.
6. Pour in the chicken stock and season with salt and black pepper. Add the chopped lobster meat and gently saute for 10 to 15 minutes so the meat warms through and soaks up the sauce.
7. Stir the cornstarch into 1 tablespoon of cold water until smooth, then stir it into the pan and cook a minute more until the sauce thickens enough to coat the lobster. Serve hot over rice with a salad or vegetables on the side.