The claw and tail meat of 2 whole lobsters (roasted in the oven for 15 minutes and cut up)
meat juices, or bouillon
Fish fumet
White wine
Chervil
Tarragon
Shallots, chopped fine
Heavy cream
English mustard
Parmesan cheese

Split the live lobsters in two, lengthwise. Crack the shell of the claws and remove the gills. Season the lobster halves with salt and roast in the oven for 15-20 minutes. Remove and dice the flesh from the claws and tails.

Prepare the stock using equal portions of meat juices, fish fumet, and white wine flavored with chervil, tarragon and chopped shallots. Boil it down to a concentrated consistency, then add heavy cream and English mustard. Boil the sauce for a few minutes, then whisk in some fresh butter (cold cut into cubes and in 1/3 of the volume of the sauce).

Pour a little of this sauce in the shells of the lobsters. Fill the shells with the flesh of the lobsters. Cover with the remainder of the sauce, sprinkle with a little Parmesan cheese and brown rapidly in a very hot oven.