Ensenada Lobster Thermidor

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Lobster Meat:

2 tablespoons kosher salt

1 onion, peeled and quartered

1 bay leaf

1 tablespoon whole black peppercorns

1 lemon, quartered lengthwise

1/4 cup peeled garlic cloves

2 (1 to 1 1/2-pound) fresh whole lobsters

Bowl with ice and cold water, big enough to fit lobsters

Thermidor Sauce:

2 tablespoons unsalted butter

1 tablespoon canola oil

1/4 cup Mexican chorizo

2 tablespoons diced red bell pepper, 1/4-inch diced

2 tablespoons roughly chopped garlic

1/4 cup flour

1 1/2 cups milk

1/4 cup white wine

2 teaspoons roughly chopped fresh tarragon

2 teaspoons Dijon mustard

1/2 teaspoon freshly cracked black pepper

1 tablespoon lemon juice, freshly squeezed

1/4 cup plus 2 tablespoons grated Parmesan

2 tablespoons panko bread crumbs