For lobster, in a large kettle, combine 4 quarts of water, 2 tablespoons lemon juice, the peppercorns, and bay leaf. Bring to boiling. Grasping lobsters one at a time just behind the eyes, rinse under cold running water. Quickly plunge lobsters head first into the boiling water. Return to boiling; reduce heat. Cover and simmer for 20 minutes. Drain; remove bands or pegs from large claws. (For lobster tails, add tails to kettle of boiling water mixture. Return to boiling; reduce heat. Simmer, uncovered, for 8 to 12 minutes or until shells turn bright red and meat is tender. Drain.) Cool lobster.