* 1 whole Lobster, cooked
* 25 g ( 1 oz) butter
* 1 shallot or small onion, finely chopped
* 284ml (1/2 pint) very good quality Fish stock - ½ a tin of good lobster bisque soup is an excellent substitute, if not better
* 50 ml (2 fl oz) white wine
* 100 ml (4 fl oz) double cream
* 2 tablespoons fresh parsley, chopped
* ½ teaspoon English mustard powder
* Juice from half a lemon
* Pinch of chopped lemon zest
* Splash of brandy
* Sea salt and freshly ground black pepper
* 25 g (1 oz) Parmesan cheese, freshly grated
* Lemon quarters to garnish


===Method===
* Twist off the claws and smash open with a hammer to remove the meat. Reserve.
* Lay the lobster on its back and split in half from head to toe.
* Scoop out the meat from the head and body and reserve
* Chop the meat into small pieces, mix up a bit and arrange back in the shell
* Heat the butter in a pan, sweat the chopped shallot until translucent - about 5 minutes on a low heat
* Add the stock, wine, brandy and bring to the boil. Reduce until it is half of its original volume, less if using soup. Add the mustard, lemon juice, zest and double cream
* Season with salt and pepper and mix in half of the chopped parsley
* Preheat the grill
* Spoon the sauce over the lobster meat
* Sprinkle the grated Parmesan cheese over the top and add a twist of pepper
* Heat under the grill for about 4 minutes - just enough make the cheese bubble
* Sprinkle the remaining parsley over the top

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