Prepare Lobsters: Begin by bringing a large pot of salted water to a rolling boil. Carefully place the live lobster into the pot and cook for 8-10 minutes, or until it turns bright red and is cooked through. Once done, remove the lobster and let it cool slightly until manageable, then crack the shell to extract the tender meat.

Sauté Aromatics: In a large skillet, melt 4 tablespoons of butter over medium heat. Add 1 cup of finely chopped shallots and sauté for about 2 minutes until they become translucent. Next, stir in ½ cup of sliced mushrooms and continue cooking for another 3-4 minutes until they are tender and slightly golden.

Make Sauce Base: Pour 1 cup of white wine into the skillet, raising the heat to medium-high. Allow the wine to simmer for 3-4 minutes to reduce slightly. Once reduced, lower the heat and stir in ½ cup of heavy cream, mixing well for about 3 minutes until the sauce thickens.

Combine Ingredients: Gently fold in the cooked lobster meat into the creamy sauce, adding 1 teaspoon of paprika for a hint of spice. Mix until the lobster is well-coated. Season with salt and pepper to taste.

Fill Shells: Carefully spoon the lobster and sauce mixture back into the cleaned lobster shells. Fill each shell generously with the creamy mixture, then sprinkle the remaining ½ cup of grated Parmesan cheese on top.

Broil: Preheat your broiler to high and adjust the oven rack. Place the filled lobster shells on a baking sheet lined with parchment. Broil for 3-5 minutes, watching closely, until the cheese is golden brown.

Serve: Once broiled to perfection, carefully remove the lobster shells from the oven. Serve hot, paired with a light salad or crusty bread.