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Fill two large pots with four inches of water, place steamer inside the pots and bring to a boil. Kill the lobsters by cutting lengthwise through the underside of the head. Distribute the ingredients evenly in the steamer, except for the butter and lemon. Cover the pots and steam for twelve minutes. Remove from the pots and place on hot platters with the lemon and butter. Recipe by: Pearl DeMarco-Burhops Seafood
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