Preheat your oven to 425°F (220°C).

Carefully dice the lobster body into 1/2-inch pieces.

Melt 4 tablespoons of butter over medium heat and sauté the finely chopped spring onions for about 3 minutes.

Add the diced lobster meat to the saucepan, warm it through for about 2 minutes, and pour in the brandy, simmering for 1 minute.

In a separate skillet, melt an additional tablespoon of butter, sauté the sliced mushrooms until golden brown, then add a splash of lemon juice.

In a fresh saucepan, melt the remaining 4 tablespoons of butter and whisk in 3 tablespoons of flour to make a roux.

Gradually whisk in 1 1/2 cups of lobster stock and cook until thickened, about 10 minutes. Add the half-and-half until smooth.

Season the sauce with sweet paprika, salt, Tabasco sauce, and the remaining lemon juice.

Fold in the lobster mixture and sautéed mushrooms into the creamy sauce.

Pour the lobster mixture into gratin dishes, topping with reserved lobster claws and grated Parmesan cheese.

Bake in the preheated oven for about 20 minutes until golden brown.

Remove from the oven, let it cool slightly before serving with crisp vegetables and crusty bread.