Add enough water to a very large pot to reach a depth of 2 inches.

Cover the pot and bring the water to a boil.

Add the live lobsters head first into the boiling water.

Cover the pot again.

Steam the lobsters until their shells turn pink and the lobsters are cooked through, approximately 12 minutes.

While the lobsters are steaming, melt the butter in a small skillet over medium heat.

Add the pressed garlic to the melted butter and sauté for 1 minute, being careful not to burn the garlic.

Stir in the finely chopped fresh cilantro, fresh lemon juice, ground cumin, and hot smoked Spanish paprika into the garlic butter.

Season the charmoula butter to taste with salt.

Divide the charmoula butter between two small bowls.

Serve the steamed lobsters with the charmoula butter on the side for dipping or drizzling.