Boil 1 lobster for 7-8 minutes (or steam) using lots of salt in the water
When ready put under cold water then extract the meat carefully and try to get full pieces
While the water is boiling you can prepare two plates with romaine lettuce and andives (not too much though, this is supposed to be light), a bit of thinly sliced onions, capers, almonds (cut them up and put them in a pan at high heat for 2-3min until they golden a bit then let cool), a slice of lemon and fleur de sel.
Add extra virgin olive oil, squeeze half a lemon on top, and place the lobster pieces on the plate, as well as the legs. Serve with baguette and white wine like a Pinot Gris from Australia or Canada, or a Verdejo from the Rueda region in Spain.
Voilà... it'll work.
But if you really want to top it off prepare a bit of alioli sauce for the lobster tail pieces. 1 pressed garlic clove mixed with one egg yoke, salt, then slowly add 100 ml of extra virgin olive oil bit by bit with a turbo mix until it's thick like mayo (well, it is a mayo). You can also use your own dressing instead of olive oil and lemon juice, but don't use a creamy one, a light vinaigrette is better.