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1
Fill very large bowl with ice water.
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2
Bring large stockpot of water to boil.
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3
Plunge 2 lobsters headfirst into boiling water.
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4
Cook 3 minutes (lobsters will not be fully cooked).
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5
Using tongs, transfer lobsters to ice water to cool.
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6
Repeat procedure twice more with remaining lobsters.
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7
Using heavy cleaver or large knife, immediately cut each lobster lengthwise in half.
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8
Remove intestinal tract and rinse away green tomalley.
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9
Crack claws; remove claw meat.
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10
Place claw meat in body cavities.
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11
Preheat broiler.
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12
Arrange 6 lobster halves, meat side up, on each of 2 large baking sheets.
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13
Brush lobster meat generously with some of melted butter.
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14
Broil 1 sheet of lobster halves until meat is just opaque, about 3 minutes.
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15
Repeat with second sheet.
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16
Arrange lobster halves on platter.
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17
Drizzle remaining butter over.
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18
Spoon rice, then lobster meat and salsa onto warm tortillas.
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19
Fold up tortillas and serve with lime wedges.
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20
Warm tortillas in an ungreased skillet over medium heat, about 1 minute per side (do not brown).
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21
Stack them on a plate, and cover with plastic wrap.
