Split the cooked lobsters open (lengthwise). Remove the stomach sac and the digestive tract. Lift the meat from the tail end, cut into ½ centimetre dices and reserve in a bowl. Reserve the tail end shell for cooking.

Separate the claws from the body by twisting them whilst pulling. Crack the claws open and remove the meat from the claws. I found the tip of a teaspoon quite useful when removing the meat from the claws. Cut the claws meat into ½ centimetre dices and add to the bowl.

Preheat the oven to 200ºC.

Melt the butter in a saucepan, add the shallots and cayenne pepper and stir over a low heat for 2 to 3 minutes. Heat and ignite the French brandy and add to the shallots when the flames have died down. Stir in the flour and mustard. Cook over a low heat for 1 to 2 minutes. Blend in the wine and stock, bring to the boil, stirring continuously. You want to reduce the mixture by half. Whisk in the crème fraiche and herbs and season to taste with salt and pepper. Simmer until the mixture has the consistency of a sauce.

Pour some sauce in the bowl with the reserved diced lobster meat. Be careful not to pour too much sauce. You only want to coat the meat. You will have sauce leftover for serving.

Arrange the lobster meat back in the tail end shells and sprinkle with the Parmesan. Bake in the oven for 7-10 minutes or until hot and bubbling ad the cheese has brown. Serve very hot. Enjoy!