To prepare Jalapeño-Cilantro Cream, combine mayonnaise, cilantro, lime peel, lime juice, jalapeño pepper, sugar, cumin and 1/2 teaspoon salt in small bowl; stir until smooth. Chill until ready to serve.
In large kettle or Dutch oven, steam lobsters in boiling water with jalapeños, chicken broth, 3 tablespoons salt and lime 8 to 10 minutes. Drain and cool.
Remove meat from lobster shell, tail and claws; serve with Jalapeño-Cilantro Cream.
*Use caution when handling hot peppers. Wash hands thoroughly with hot soapy water.
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