In a 10-quart pot, combine all ingredients except the lobsters and bring to a rolling boil over high heat. (The pot is so deep that by the time the water comes to a boil, the spices will be infused into the liquid.)

Using the lid as a shield (to avoid getting splashed with hot water), slide the lobsters into the water headfirst, like a plane taking a nosedive. (You may need to use tongs to help keep them submerged for the first minute or so.)

Cooking time: Although the aromatics may be more concentrated after 15 minutes, lobster already tastes great. So I go for texture, pulling my lobsters at 8 minutes. You get really nice flavor in meat that is consistently tender. Use tongs to carefully remove lobsters from the cooking liquid. If you remove them sideways instead of pulling straight up, the trapped water will drain easily. Transfer to platter or cutting board to cool.

How to tell if lobster is done: Remove claw bands, pull back on the thumb claw, and wiggle it loose. If the cartilage pulls out easily and clean, your lobster is done.