1 - Rinse lobster under cold running water.

2 - Bring water and salt to boil in a 12 quart pot.

3 - Quickly plunge lobsters, headfirst, into boiling water.

4 - Cover and boil for 20 minutes or until lobsters turn red.

5 - Remove lobster and allow it to cool.

6 - Remove lobster tails and cut shell down to middle to remove the meat.

7 - Cut the tail meat down the middle to remove the vein inside.

8 - Remove large claws and smaller legs by twisting them away from the body.

9 - A nut cracker can be used to crush the claw and legs to remove the meat inside.

10 - Chop lobster meat.

11 - Heat butter or olive oil in large pan over low heat.

12 - Sauté red, green and scotch bonnet peppers, thyme and garlic.

13 - Add salt and chicken stock to pan.

14 - Then, add lobster meat and sauté for 10 to 15 minutes.

15 - Thicken sauce with the corn starch and water mixture.

16 - Serve with your choice of vegetables, salad and/or rice.