I've cooked many a lobster in my day (well, I've actually been in the other room cowering while they were clanging to get out of the pot while someone else held the lid down) - I'm wondering how you would cook that many BIG lobsters at home? I can't imagine a home cook having a pot that big. I know restaurants broil them, but I'm not sure I'd want to hear them screaming to get out of the oven, either.
I know it's very common to pick up lobsters for travel at Logan - perhaps see how they package them?