Pick a large pot, if you do not have one, cook lobsters in batches.
Fill a large pot with 1 gallon of water per lobster, or enough to cover the lobster with at least two inches of water. Add about add 2-3 of sea salt for each quart of water. The water should taste salty like seawater.
Bring water to a boil over high heat.
Place the lobster into the pot, headfirst, completely submerging them and cook for about 7-9 minutes for a 1 ¼ lb lobster or 9-11 minutes for a 1 ½ lb lobster. Cover the pot tightly. When properly cooked, lobster meat is a creamy white color all the way through with no translucent areas.
Remove the lobster immediately from the pot to stop the cooking process, then set aside to cool in an ice bath.
Melt the butter in a saucepan over medium heat. Add garlic, parsley, chives, and lemon juice then quickly remove from the heat. Strain before serving if needed.
A 16-quart pot is the perfect size to cook 2-3 lobsters.