This lobster recipe provides detailed cooking instructions. One of the most common mistakes people make when cooking lobster is that they overcook it. Serve with a nice California Chardonnay.

Melt butter in separate saucepan or in the microwave and set aside.

Fill a large pot with one-half to two thirds full of water, enough to cover the lobsters. Add salt, bay leaf, and lemon juice. Cover and bring to a full boil. Grasp the lobster firmly from the middle of the back ; place lobsters headfirst into boiling water. (For safety reasons, leave the bands or pegs on their claws on.) Cover the pot and bring back to a boil and regulate the heat to prevent water from boiling over. Cook for no more than 12-15 minutes or the meat will become tough. Plunge cooked lobsters into cold water for 1 minute to stop cooking process. When the antennae pull out easily and the lobsters are bright red, they are done. Serve with the butter and lemon wedges.