Preheat fryer to 250°F to get the water boiling.
Add salt. Grasp lobsters just behind the eyes; rinse them under cold running water.
Quickly plunge lobsters head first into boiling water.
Return water to boiling, then reduce heat. Simmer covered for 20 minutes.
Drain lobsters; remove bands or pegs on large claws.
When cool enough to touch, place each lobster on its back.
Separate the lobster tail from the body by grasping firmly and twisting in different directions.
Cut away the tail membrane to expose the meat, and discard the black vein running through the tail.
Remove meat from tail. Twist the large claws from the body. Using a nutcracker, break open the claws.
Crack the shell from the remaining part of the body and remove meat with a small fork.
Discard the green tomalley (liver) and the coral roe if the lobster is female. Serve with clarified butter.
Melt ¼ cup butter over low heat without stirring, cool slightly. Pour off clear top layer. Discard milky bottom layer.