* Poached in boiling hot water or water broth and cut in half, removing the meat and keeping the shell.
Cut the lobster meat into cubes of about 2.5 cm. Melt 40 g of butter in a large frying pan and sauté the chopped shallots until translucent but not brown. Stir in the flour, then add the lobster meat, sherry, white wine and fumet, simmer for 3 to 4 min, stirring throughout. Pour in about half of the grated cheese, the parsley, and the whipped cream. Remove the skillet from the heat, add the mustard powder to the lobster mixture form and mix well. Fill the lobster pieces into the reserved lobster shells.
Add the remaining butter and the cheese to the sauce in the frying pan. Mix, coat the lobster with it and glaze under the hot broiler. Serve immediately.
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