Beli 4 ekor lobster hidup di supermarket atau pasar ikan. Isilah panci yang berukuran 23 liter dengan air sebanyak 15 hingga 20 liter. Masukkan 12 sdm garam untuk setiap 4 liter air. Masukkan 1 tangkai timi, 2 lembar daun salam, dan jus dari 1 buah lemon ke dalam air. Rebus air sampai mendidih. Pegang lobster di bagian ekornya menggunakan penjepit, lalu masukkan ke dalam air. Rebus selama 8 menit untuk setiap 450 gram lobster. Periksa apakah lobster telah matang jika waktu memasak yang ditentukan telah usai.

I'm interested in that, but I only have a few mins. Can you give me at most the first 500 characters of a detailed explanation in English about that?
Ask employees where the lobster is sourced from—if the store is extremely close to the source, the lobster likely be a bit fresher. Otherwise, location isn't a huge deal. Wrap them in a damp (but not wet) newspaper. Store them in a container or bag with 1 frozen gel pack. Place them on the bottom shelf of your fridge to avoid cross contamination for a maximum of 36 to 48 hours.  Claws should be clean and free from scratches. Leave the rubber bands on their claws until you submerge them in water—