Fill a large stock pot full of water and add salt or a piece of seaweed. Bring the water to a boil and then TURN OFF the heat.
Place the live lobsters into the pot, keeping your hand well away from the claws. Lower them in claws first.
Bring the water slowly back to a boil and cook the lobsters for about 15 minutes or until they turn bright red.
Remove them from the water and drain briefly on paper towel. Place on a plate and garnish the plate with lemon wedges. Serve with individual dishes of melted butter for dipping. The lemons can be squeezed into your melted butter, if desired.
NOTES: TIME--allow about 20 minutes for the water to boil, and 15 minutes for cooking the lobster.
PREPARATION: This method of cooking puts the lobster gently to sleep and makes the lobster flesh much more tender. Claws can be partially cracked before serving, if desired.