Cut the lobsters in half lengthways (keep the shells to serve them in!) Place the point of the knife in the tail end and press down with the knife so that the heel of the knife cuts through the head. Press down firmly. You should have two clean-cut pieces of lobster.

Pull out the intestine from the tail (It's like string.)

Remove all the meat from the body cavity from each of the four lobster halves, including the bits in the claws, tails, and heads.

Place the shells into an oven-safe dish that is also suitable for serving which will keep them warm.

Cut the larger pieces of meat into smaller sizes and place them in a bowl.

To make the sauce, melt the butter in a heavy-bottomed pan.

Stir in the flour, cooking until golden.

Pour in a little of the milk and blend. (I use a whisk at this stage)

Pour in the remainder of the milk slowly and then the brandy.

Gradually pour in the cream and finally the Dijon mustard.

Simmer for a few minutes, stirring continuously with the whisk.

Season with salt and pepper to taste and add the lemon juice.

Add the lobster meat to the sauce and stir it in well with a slotted spoon but do not cook.

Scoop pieces of lobster into the shells.

Pour the sauce over the meat

Sprinkle each one with parmesan cheese and place under a grill.

When the tops are golden then they are ready to come out of the grill.

Garnish with fresh herbs.