- 8 tablespoons (1 stick) unsalted butter
- 1 lemon, Juice of
- 2 tablespoons finely chopped fresh chives
- Ground white pepper
- 2 tablespoons fine sea salt
- 2 whole frozen lobsters, thawed according to package directions
- Lemon wedges for garnish
In a large pot over high heat, bring 6 quarts water and salt to a boil. Add thawed lobsters, return to a boil and cook 8 minutes. Remove with tongs and set on a cutting board to cool slightly. Turn lobsters belly side up and cut each lobster in half with a sharp knife or cleaver. Plate and serve with butter, lemon wedges and lobster cracking utensils.
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