• Just before you're ready to cook the lobsters, bring a large pot full of water to a rolling boil. Add salt to the water, and put lobsters in the freezer for 10-15 minutes to stun them.
• Bring lobsters out of the freezer and on a large baking tray or cutting board. Placing a large, sharp knife behind the eyes where the shells meet in the shape of a cross, swiftly plunge the knife in , and bring the blade down between the eyes, cutting the head in half.
• Place the lobsters in the boiling water. Wait until the water comes up to a boil again, and then start your timer (6-7 minutes for one pound, 7-8 minutes for 1.5 pounds, and 8-9 minutes for 2 pounds).
• Get the lobster out of the pot and set aside until it's cool enough to handle.
• Clean the lobsters (see video) or serve in tact, and let guests break them down (this will keep the meat warmer for longer).

For the Garlic Lemon Butter

• Melt garlic in a small saucepan over medium-low heat. Dice your garlic, and add it to the pan. Cook until it smells fragrant, about 1 minute. Take off the heat, add 2 teaspoon of lemon juice (or more if you prefer). Serve along side the lobster, with fresh lemon slices.