Instructions: Bring 10 quarts of salted water to a boil (you may need to use two pots). Plunge lobsters directly into the boiling water, making sure they are completely covered.

Bring the water back up to a boil. Cover and cook for 20 minutes from the time the water returns to a boil. Remove lobsters from water with tongs; drain on paper towels.

Serve with butter in small dipping cups and lemon wedges.

This recipe yields 4 servings.

Tip: The water should be quite salty as salty as sea water. In Maine, lobstermen cook up their catch in water right from the ocean, keeping the lobsters natural, briny flavor intact.

Description: "Though lobsters are cooked in boiling water, this preparation is called steamed, because the lobster meat actually steams inside its airtight shell."

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