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Purchase 4 live lobsters from your local grocery store. Ask employees where the lobster is sourced from—if the store is extremely close to the source, the lobster likely be a bit fresher. Otherwise, location isn't a huge deal. Wrap them in a damp (but not wet) newspaper. Store them in a container or bag with 1 frozen gel pack. Place them on the bottom shelf of your fridge to avoid cross contamination for a maximum of 36 to 48 hours. X Research source • Claws should be clean and free from scratches. • Leave the rubber bands on their claws until you submerge them in water—their claws are strong and can cause injury. • Remember: the farther the sources from their market, the less effect distance has on quality. Add 1 sprig of thyme, 2 bay leaves, and the juice of 1 lemon into the water. Cut the lemon in half and squeeze the juice into a bowl. You can also purchase lemon juice from the store—a medium-sized lemon is about 1⁄ 4 cup (59 ml) of lemon juice. Afterward, pour the juice into the stockpot along with the other ingredients. X Research source • This step is ideal if you prefer a broth (meat cooked with vegetable chunks and water) to a brine (meat cooked in high-concentration salt water). • If you plan to eat your lobster with melted butter, you can skip this step. Bring the water to a full rolling boil. A rolling boil is when the water does not stop boiling when you stir the water. Place the pot on an element and set it to the highest heat possible. Once you noti...