Boiled Lobsters
3 T. Salt
4 Live lobsters (1 ½ lb. each)
½ c. Butter (melted)
Fill a large stock pot half full with water, add salt and bring to a boil. Plunge lobsters head first into the pot. Cover and boil for 12 minutes, until shells are bright red and meat is firm and loses its translucent color. Remove lobsters from water and place on cutting board, split the tail lengthwise and serve with melted butter.
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