How to Make It
Combine water and salt in a large stock pot; bring to a boil. Grasp each lobster just behind the eyes, and plunge headfirst into boiling water. Return to a boil; cover and boil 5 minutes for first pound, 3 more minutes for each additional pound. Remove lobsters from water with kitchen tongs; plunge into cold water. Drain.
Position lobster on its back on a cutting board. With a sharp knife or kitchen shears, cut entire length of lobster from head to tail. Cut down outside edges of tail to remove membranous covering and expose meat. Loosen meat at end of tail, and remove gently with a fork. Remove meat from claws. Cover lobster meat and chill.
Arrange lobster meat on a serving platter; garnish with dill sprigs. Serve with Dill Sauce.