Keep lobsters in refrigerator until you are ready to put them in the pot.

Use a stock pot large enough to easily hold all the lobsters.

Put just ¼ inch of water in the bottom, cover, and bring it to a boil.

When it is boiling, lift the lid off with one hand (covered with a potholder glove to avoid steam burns—I learned the hard way), and toss in a lobster. Quickly replace lid while you get the next lobster, and repeat till all are in. Keep heat on high and pan covered.

Set timer for 12 minutes.

Meanwhile, melt butter in a saucepan with smashed garlic (smashing it releases flavor without people having to eat bits of garlic), maybe a clove per 4 lobsters, adjust for how much you like garlic. (The butter can be melted before you cook the lobsters, and just kept covered on the stove—it will stay melted if the kitchen is warm enough.)

Divide the butter into small dishes. I find I waste less butter if I have 2 people share each butter dish. Put them on the table so they are ready when lobster done.

After 12 minutes, look at the lobsters. If the shells are red (vs. the more greenish red of uncooked lobster), they are done. If not, give another minute. Any more and the lobster will be dry and chewey. Use tonge to remove and set on plates.