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Find a large, high pot about 4-5 gallons. A large stock pot or even a turkey frying pot will work. Fill the bottom with about 2-3 inches of water or other liquid options and kosher salt.
Place a steam basket or steaming rack at the bottom. Bring water to a boil. If you are putting live lobsters into the pot, keep the bands on its claws to protect yourself. If you stab them first, you can remove the bands before cooking. See notes above on how to do this.
When boiling, add lobsters, head first into the pot and cover. Cook for 10 minutes plus 2 minutes for every quarter pound of lobster.
If cooking multiples and one is more on top than the other, make sure to open halfway through cooking to rearrange them so they cook evenly. This accounts individual lobster size, not total lobster size. Try to get lobster that are similar in weight.
Remove and allow to cool slightly before serving. Serve with a side of clarified butter for dipping.
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