• Fill a large pot with enough water to cover the lobsters.
• Bring the water to a rolling boil (water boiling rapidly with loads of bubbling).
• Gently place the lobsters in the boiling water, head first. Cover the pot with a tight-fitting lid, return to a boil as quickly as possible and start the timer. It should take about 7-8 minutes for 1½ pound lobster. Add 2-3 minutes per pound for each additional pound for extra-large lobsters.
• Quickly remove the lobster from the boiling water and put them in a pot of cold water.
• Carefully remove the lobster from the pot; you may use tongs and place it on a board or working surface.
• Carefully crack the lobster's claw without tearing the meat, and then remove the meat. You can break it open with a rolling pin, mallet, or lobster cracker.

Lobster Tails

• Use kitchen scissors to cut open the tail's underside. Carefully remove lobster meat from the shells without destroying it. Reserve the shells as you will need them to cook the Lobster Thermidor.
• Chop the lobster meat into bite-sized pieces and set aside until ready to use.
• Preheat oven to 400℉/205℃.
• Place a saucepan over medium heat, then add a tablespoon of butter, followed by the onions and garlic. Stir for about a minute.
• Add chopped lobster meat, lightly season with Creole seasoning, and saute for about two minutes or until warmed through. Set aside.
• Heat the oil in a medium skillet over medium heat. Then add the onions, stir for about 30 seconds, and add flour. Stir again for about 1-2 minutes to get rid of flour's raw taste.
• Gently add wine to deglaze, followed by the milk. Turn off the heat, then add cheese, Creole seasoning, lemon juice, salt, and pepper to taste.
• Add about a tablespoon of sauce into the lobster shell, followed by lobster meat, sauce, and bread crumbs.
• Bake for about 3-5 minutes or until heated through.
• Remove your Lobster Thermidor from the oven and garnish it with lemon and parsley. Serve with salad or couscous.