Fill 12-quart pasta pot two-thirds full with water seasoned with 2 tablespoons salt; bring to full rolling boil. Using tongs, insert lobsters, head first, and return to boil. Cover, reduce heat and simmer 6 minutes. Remove lobsters and drain. Split in half lengthwise and remove tomalley and coral roe; if desired, reserve to serve with lobster. Place lobsters cut side up on shallow baking pans.
Meanwhile, in medium bowl, combine 1/4 cup of the melted butter with remaining ingredients. Divide evenly over lobster meat. Drizzle remaining 1 cup butter over lobsters. Broil about 5 inches from heat until golden brown, about 5 minutes.
Serve with lemon wedges and cocktail sauce, if desired.
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