Boiled Lobster with Melted Butter
In a large stockpot, boil 10 liters (approximately 11 quarts) water. Place lobsters into the boiling water with claws facing forward. Immediately remove stockpot from heat and let stand for about 10 minutes. Remove lobster from hot water and let cool slightly and cut shell, tail and claws with a large knife or kitchen shears.
Use knife tip to pierce shell on abdomen and push knife through shell, being careful to only cut shell. Use kitchen shears to cut lobster tail and pull open. Season with salt and pepper.
Arrange lobster with tail and claws on plates and serve each with half a lemon and melted butter in serving ramekins.