Fill a large pot with water and generously season it. It should taste salty. Bring the water to a boil. Add the lobsters and cook for 10-12 minutes or until the antennae easily pull off. Place the lobsters on a plate and let them cool until you are able to handle them.
Once the lobsters have cooled enough to handle, break off the tails, knuckles, and claws. Crack all the pieces open using heavy duty scissors, or lobster crackers, and remove the meat. Chop the meat into large pieces and set aside.
Remove all the legs from the body and cut the tip of the leg that was attached to the body off. Using a rolling pin, roll the legs from the feet to release the meat from them and set aside with the chopped meat.
Using a heavy-duty knife, split the heads of the lobsters and remove the tomalley, the green stuff, and set aside. Save the shells to make a broth.
Drizzle the bread with a bit of olive oil and grill until nicely toasted. Once the bread is grilled, rub with a garlic clove then smear the reserved tomalley all over the bread.
Toss the lobster meat with the red onion, parsley, dill, chives, lemon juice and zest, salt, and pepper and spoon the lobster mixture all over the bread. Finish by drizzling a bit of lemon juice, olive oil, and a sprinkle of flaky sea salt.