Start with live, active lobsters — moving claws and legs mean fresh, quality seafood. Skip any limp or unresponsive ones. Use a large stockpot (3–5 gallons) with 2–3 inches of cold salted water. Place a steamer basket or upturned colander inside so lobsters sit above the waterline. Seal the lid tightly with a kitchen towel to trap steam. Optional: thread a wooden skewer lengthwise through each tail to keep it straight. Have tongs ready. Set out clarified butter, lemon wedges, and claw crackers before you start.

Lobster is done when shells are vivid bright red and meat at the tail joint is fully opaque — no translucency. Target internal temp: 60°C. Remove with tongs and rest at least 5 minutes before cracking. Pull lobsters the moment the shell is fully red and meat is opaque — overcooking makes meat tough and rubbery. Not serving immediately? Rinse briefly under cold running water to stop cooking. Crack claws with the back of a heavy knife or mallet. Serve with drawn butter, lemon wedges, and warm bread. Drawn butter: melt butter over medium-high heat, boil 1 minute, let settle, skim milk solids from top, pour off clear butter, leave watery whey behind.