Boil up some chicken stock before hand.

Head the lobster and do not remove from the shell and dice, till JUST BEFORE cooking.  Keep on ice till then .

For the sauce use

60g butter

100gm mushrooms

500gm lobster (diced)

30g flour - most types will do

250g of chicken stock

250g of double cream - get the best you can

60gm grated Parmesan cheese - if you can, use block cheese and grate just before you start cooking

Have a pepper grinder at hand

I usually melt the butter over a med/slow heat and stir in the mushrooms till just before they are fully cooked.  

Put in the lobster and stir then set aside.  DO NOT stir till cooked!

Take off heat and set aside.

Pour in the flour and cook for about 2min, then pour in the chicken stock, double cream and grind in some pepper, simmer till thick.

Put the mushrooms, lobster and cheese into the sauce and cook for another 5 or so min.

Enjoy!

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