Ingredients 

1. 2 (1 1/2-pound) lobsters
2. Boiling water
3. 2 Tblsp salt for each quart of water, or use clean sea water.
   

Directions

First consider the size of your pot for boiling the lobsters. An 8-quart pot will easily take one lobster, a 16-quart pot, 2 or 3 lobsters. If you are cooking a lot of lobsters you'll either need to cook them in stages or have more than one pot of water boiling.

1. Grasp the lobster by the body and lower it upside down and head first into the boiling water. Continue to add the live lobsters to the pot in this manner. Cover the pot.
2. When water returns to a boil,  boil the lobsters an additional 12-15 minutes for 1 lb lobster, 15-20 minutes for a 1 1/2 pound lobster, 20-25 minutes for a 2-3 pound lobster.
3. Note that larger lobsters will turn bright red before they are completely finished cooking, so you do want to time your cooking, and not just go on color alone. Translucent undercooked lobster meat really doesn't taste good. It needs to be opaque through and through. If you cook it too long, the meat will get rubbery, so keep an eye on the time.
4. Remove the lobsters from the pot with tongs and place on a plate to drain and cool. 
5. Serve with melted butter to dip and lemon juice.