One of a number of classic New England lobster boils -
Spoke with my aunt today. She's up in Maine for a week. Sending me 2 live lobsters from the town where we all spent parts of each summer. Flashback to basic New England lobster boil.
(requires access to the ocean)
In a big pot bring salt water, fresh seaweed fronds and black peppercorns to a boil. Hold to a low boil for the lobster.
In another pot bring salt water to a boil with quartered potatoes, onions and celery stalks. When just done, bring the lobster pot back to a full boil.
Boil lobsters till bright red.
Drain lobsters and veggies.
Ladle some of the lobster pot water into a saucepan and add a lot of butter, any spices as you like.
Plate lobster on a bed of the seaweed, side with veggies and top with butter sauce.
(on edit) Nut crackers for the claws, a couple of small sharp knives and spoons make "dismantling" the whole a lot simpler. Tail comes off the body with a quick snap.
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Eat em up!
Enjoy!
Cook it in the pot with the lobsters or on its own. I like it cooked for only 2-3 minutes rather than the standard New England "boil it to death" method.
Nutcracker and picks will do the job for getting most of the lobster meat. Never used knives or spoons though--growing up in the lobster capital probably gave me advanced skills at an early age.
I'll have a "refresher" experience next week.
I suggest two or three. 
