Start by ensuring the lobsters are live and healthy. Check for movement and ensure they're not showing any signs of spoilage.

If you need to, you can quickly clean the lobsters by rinsing them under cold water and removing any visible debris or seaweed.

Use a large pot, preferably one that can comfortably hold both lobsters without overcrowding. Fill it with 4-6 quarts of water, depending on the size of the pot.

Squeeze the juice of the halved lemons into the pot and then toss the lemon halves in as well.

Add the smashed garlic cloves, bay leaves, and salt to the boiling water. Stir to distribute the flavors.

Gently lower the live lobsters into the pot using tongs or a long-handled utensil to avoid getting splashed by the hot water.

Cover the pot with a lid and allow the water to return to a rolling boil.

Once the water is boiling again, start the timer. Boil the lobsters for about 9-12 minutes per pound of lobster. For example, if your lobsters are 1 1/2 pounds each, boil them for 13-18 minutes. You want the lobsters to turn bright red, and the internal temperature of the tail meat should reach 140°F (60°C).

Carefully lift the cooked lobsters from the boiling water using tongs or a strainer, allowing any excess water to drain back into the pot.

Place the lobsters on a large plate or tray and let them rest for a few minutes to allow the juices to redistribute.

Serve the boiled lobsters hot with your choice of side dishes and accompaniments. Don't forget the lemon wedges, drawn butter, or any other sauces you prefer.