Prep: 30 minutes; Cook: 25 minutes; Cool: 5 minutes.
Place a steaming rack in bottom of a very large stockpot. Add kosher salt and 3 to 4 inches of water; bring to a boil.
Place lobsters in pan. Cover and steam 14 minutes. Let cool. Remove meat from tail, legs, and claws. Serve, or chill and use as desired.
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