PREPARATION:

1. Fill 8-quart stockpot with enough water to cover lobsters. Cover stockpot; bring water to a boil over high heat. Meanwhile, to make Burned Butter Sauce, melt butter in medium saucepan over medium heat. Cook and stir until butter turns dark chocolate brown. Remove from heat. Add parsley, capers and vinegar. Pour into 2 individual ramekins; set aside.
2. Holding each lobster by its back, submerge head first into boiling water. Cover and continue to heat. When water returns to a boil, cook lobsters for 10 to 18 minutes, depending on size: 1 pound–10 minutes; 1-1/4 pounds–12 minutes; 1-1/2 pounds–15 minutes; 2 pounds–18 minutes.
3. Transfer to 2 large serving platters. Remove bands restraining claws. Cut through underside of shells with kitchen shears and loosen meat from shells. Provide nutcrackers and seafood forks. Serve lobsters with butter sauce.