In the 1980's & 1990's my husband was in & out Boston for business. He would pick up live lobsters on his way to the airport( I wonder if now he would be allowed to carry live lobsters on the plane!). He would call me from the airport when he landed & I would get the pot ready. A friend of ours had worked at a restaurant in Maine during college & she taught me how to cook lobsters. Put 2-3 inches of water & salt in a large pot( I use a stock pot), place a metal steamer in the bottom, bring water to boil. Immediately add the lobsters, head down. Cover the pot ,bring back to boil. For 1-1 1/2 lb lobsters, boil 10-12 minutes, add 2 minutes more for each 1/4 lb. When done, place pot in sink, using kitchen towels, remove lobster from pot, holding the lobster over the sink, tail in one hand, body in the other,twist to separate, hold over the sink to drain. Doing it this was way removes the excess water from the lobster.
I am a biology teacher & lobsters do not have a brain, but ganglia(nerves). The lobster responds to stimuli( scratching the sides of the pot) but do not have an advanced nerve system to percieve "pain". If this bothers you, then just don't eat lobsters. I