Combine water and salt in a large stock pot; bring to a boil. Grasp each lobster just behind the eyes, and quickly rinse under cold water. Plunge lobsters headfirst into boiling water. Return water to a boil; cover and boil 5 minutes for first pound, 3 more minutes for each additional pound. Remove lobsters from water.
Serve lobsters immediately with clarified butter. (See how-to procedure for removing meat from shell.)
Note: If lobster meat is to be used for other recipes, plunge lobster into cold water. Drain. Remove meat and use as directed in recipe.