2 tablespoons butter
1 shallot, finely chopped
1 ⅜ cups fresh fish stock
¼ cup white wine
¼ cup double cream
½ teaspoon hot English mustard
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
salt and freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese
Cut lobster in half lengthwise, and remove any meat from the claws, tail, and head. Cut meat into pieces and place back into the shells.
Melt butter in a large skillet over medium heat. Add shallot; cook and stir until tender. Mix in fish stock, white wine, and double cream. Bring to a boil, and cook until reduced by half. Mix in parsley, lemon juice, mustard, salt, and pepper.
Preheat your oven's broiler.
Place stuffed lobster halves on a broiling pan or baking sheet. Spoon sauce over the meat and sprinkle with Parmesan cheese.
Broil in the oven until just golden brown, 3 to 4 minutes. Serve immediately.