Fill the large stockpot with about 4 liters of cold water (enough to cover lobsters completely). Add 3 tablespoons kosher salt, 2 bay leaves and 1 teaspoon whole black peppercorns. Cover and bring to a rolling boil over high heat.

Prepare optional sides

If serving corn and potatoes, wash potatoes and halve larger ones. Add potatoes to boiling water first and simmer 10 minutes before adding corn. Add corn (halved) 6–8 minutes before lobsters go in so they will finish cooking at the same time as the lobster.

Cook Lobster

Handle live lobster safely

Keep lobster chilled until ready. Using tongs or wearing heavy gloves, hold lobster by the body with claws secured. Quickly and firmly lower the lobster headfirst into the boiling water to minimize stress.

Cooking times

Return water to a strong boil, cover, and time from the moment you put the lobster in. For 1 lb lobster: boil 9 minutes for single, 11 minutes if doubling/triple-stacked slightly longer if multiple lobsters in pot. For 1 1/4 lb: boil 10 minutes single; add 1–2 minutes for each additional lobster. For 1 1/2 lb: boil 11–12 minutes single; add 1–2 minutes for each additional lobster. If cooking multiple lobsters, increase time 2–3 minutes to ensure internal temperature and complete doneness. Lobster meat should be opaque and firm and shell bright red.

Remove and rest

Using tongs or a slotted spoon, transfer cooked lobsters to a tray. Let rest 3–4 minutes (carryover cooking will finish). If desired, split lobster in half with a large chef's knife for easier serving.

Clarified Butter & Finishing

Clarify butter

While lobsters cook, melt 8 oz unsalted butter in a small saucepan over low heat until fully melted. Skim foam from the surface and slowly pour off clear butterfat into a small serving vessel, leaving milk solids behind, to create clarified butter. Keep warm over very low heat or in a thermos.

Season butter

Zest and halve the lemon. Squeeze half the lemon into the clarified butter and add 2 tablespoons chopped parsley, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Stir and taste; adjust lemon or salt to preference. Reserve remaining lemon halves for serving.

Serve

Place lobster(s) on plates with optional potatoes and corn. Provide lobster crackers and picks. Serve with warm clarified butter and lemon wedges. Sprinkle a little extra chopped parsley over the lobster for color.

Clean-up & Notes

Discard cooking liquid. Clean tools and surfaces used for live shellfish. Leftover lobster meat keeps 2 days refrigerated in an airtight container; reheat gently by steaming or in warm clarified butter. Adjust cooking times for larger specimens (add ~3–5 minutes per additional 1/2 lb).