To boil your lobsters well, put them in a pot of boiling water. Drop them in with their head first. The water needs to come to a boil once again, lower the heat and cover the pot with a lid.
Boil according to the following: 10 min. for every 16 oz (450 g) of lobster. Boiled lobsters turn red. Take them out using tongs over a colander or cooking grid.
To remove the meat from the boiled lobsters, break off the claws. Use specialized lobster crackers to break them and remove the meat. Remove the head.
Use kitchen scissors to cut the thin shell from the inside of the tail. Remove the meat from the tail in one whole piece. Cut the meat along the outer arc of the tail, about 1/4″ (0.5 cm) deep and remove the dark gland.
Remove the hard part of the head. Use a spoon to scoop out the green liver of the lobster, known among chefs as the tomalley. If the lobsters are female, scoop out the coral as well - the prized red caviar that is dark-colored when raw.
Once boiled it turns red. The tomalley and coral can either be eaten as a main dish, used in sauces or mixed with butter and smeared on the lobster before cooking. This way it turns out much more delicious than when just smeared with butter.
Cut each lobster in 2 down the middle lengthwise and braise the halves for 4 min. with the cuts facing down. Peel the garlic and chop it finely. Put it in a gauze and squeeze out the juice over the lobster halves.
Salt and sprinkle with black pepper. Arrange the lobster halves in a tray with the cuts facing up. Boil for 7 min. at 460°F (240 °C).
Serve them with melted butter poured over them and sprinkle with finely chopped dill. Serve half a lemon with each lobster half, sprinkling it over the ready dish.