1-Prepare your lobsters: placing them in the freezer for 30 to 60 minutes. This calms them and makes handling easier, setting the stage for a humane cooking process. Prep time is about 10 minutes, so use this time to gather your equipment, which includes a large stock pot, kitchen scissors or lobster shears, seafood crackers or nutcracker, and seafood forks or picks.

2-Fill a large metal pot with water, leaving room for the lobsters, and add salt generously to enhance the flavor. Bring the water to a rolling boil over high heat, which takes just a few minutes and mimics the taste of seawater.

3-Once the water is boiling, remove the lobsters from the freezer and cut off any rubber bands for safety. Carefully add the lobsters to the pot one at a time, holding them by the body to avoid injury.

4-Boil the lobsters based on their size: for a 1.25-pound lobster (about 567 grams), cook for 8 to 12 minutes. Add 2 to 3 minutes for each additional quarter pound (about 113 grams). The lobster is ready when the meat is opaque and firm, reaching an internal temperature of 135°F to 140°F (57°C to 60°C), which helps avoid overcooking and keeps the texture tender.

5-After boiling, use tongs to remove the lobsters and let them cool on a plate until safe to handle. The total cook time is about 20 minutes, with chilling time of 30 to 60 minutes, making the whole process around 1 hour. Serve on a large platter with clarified butter or ghee and lemon wedges for a fresh touch.

6-To shell the lobster, twist and pull to separate the claws, tail, and legs from the body. Use a spoon or fingers to remove and discard the tomalley if desired, then crack the claws and knuckles with a cracker to extract the meat. Cut the underside of the tail shell with kitchen scissors for easy removal, and use picks for the legs.