<http://schema.org/recipeInstructions>
" Bring lobster pot (or large spaghetti pot) of water to a boil. Add salt and return to a boil. Slip lobsters carefully into boiling water and immediately cover pot. Cook lobsters 10 to 12 minutes, or until shells are red-orange. With tongs, remove lobsters and transfer to large colander to drain. Meanwhile, make one (or all) of the dipping sauces (though the Beurre Blanc would not do well with chilled lobsters--the cold would congeal the butter) The lobsters may be served hot, at room temperature or chilled with sauce as accompaniment. Thai Dipping Sauce: In small saucepan, bring 1/2 cup fresh lime juice, 2 tablespoons soy sauce, 2 tablespoons plus 2 teaspoons sugar, and 1 1/2 teaspoons anchovy paste to a boil over medium heat. Cook, stirring until sugar is dissolved. Remove pan from heat and let sauce cool. Beurre Blanc: In small non aluminum saucepan, combine 1/4 cup minced shallots and 1 cup dry white wine and bring to a boil over medium heat. Boil 5 minutes until wine has almost evaporated. Whisk in 1 stick (8 tablespoons) cut-up cold unsalted butter, 1 piece at a time until sauce is creamy. Whisk in 1/4 teaspoon salt. Serve warm or make several hours in advance and refrigerate. To reheat, set over a pan of simmering water, whisking until re-emulsified. Spicy Green Sauce: In mini food processor, process 1 seeded jalapeno pepper, 1/4 cup parsley leaves, 2 cut-up scallions, 3 tablespoons fresh lime juice, 2 tablespoons water, and 1/2 teaspoon salt until smooth."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a9952/lobster-plus-4305/>