First fill a large pot with one-half to two thirds full of water - enough to cover the lobsters. Cover and bring to a full boil. The trick to grabbing lobsters is the location. Grab the lobster firmly from the middle of the back and place the lobsters headfirst into boiling water. Cover the pot and bring back to a boil and regulate the heat to prevent water from boiling over. Cook for no more than 12-15 minutes or the meat will become tough. Plunge cooked lobsters into cold water for 1 minute to stop cooking process. When the antennae pull out easily and the lobsters are bright red, they are done.

Serve with the butter and lemon wedges.