If you get fresh, live lobsters you are going to have to kill them. You can do it as humanely as possible by piercing the head of the lobster with a sharp knife, positioning it about an inch behind the eyes and pressing the tip of the blade through the skull and in between the eyes, slicing straight down through the head.Using the knife , split lobster in half lengthwise through its head and tail.(Don’t remove the green and orange things called tomalley its one of the best parts of lobster)

Combine butter, coriander, black pepper, chili/chili flakes , lemon juice, garlic and salt.

Crack the lobster claws and transfer lobster halves, shell side down, to a baking sheet.

Drizzle halves and claws with butter mixture.

Transfer to broiler and broil until lobsters are golden brown and cooked through, 10 to 15 min depending on the size of lobster.

Note: Follow these easy tips to ensure that the lobster is cooked
Pull off one of the small walking legs. It will come off easily when the lobster is done. The meat inside the lobster will be firm, white and opaque The tomalley, which fills much of the body cavity will be greenish-yellow.