|Cooked lobsters||3 Small|
|Olive oil||45 Milliliter (3 Tablespoon)|
|Spring onions||1 Bunch (100 gm), chopped|
|Mayonnaise||4 Fluid Ounce (120 Milliliter / 1/2 Cup)|
|Creme fraiche||4 Fluid Ounce (120 Milliliter / 1/2 Cup)|
|Brandy||30 Milliliter (2 Tablespoon)|
|Strong cheddar cheese||2 Ounce, grated (50 Gram, 1/2 Cup)|
|Freshly ground black pepper||To Taste|
|Parmesan cheese||1 Ounce, grated (25 Gram, 1/4 Cup)|
|Parsley sprigs||1 (For Garnish)|
|Lemon wedges||4 (For Garnish)|
|Olive ciabatta||1 (For Serving)|
|Mixed leaf salad||1 Cup (16 tbs) (For Serving)|
|Sliced avocado||1⁄2 Cup (8 tbs), tossed in french dressing (For Serving)|
|French dressing||1 Tablespoon (For Tossing The Salad)|
Twist off and crack the lobster claws.
Remove the meat.
Cut each lobster in half lengthways along the back with a sharp knife and remove the stomach sacs, gills and the black vein running down the tails.
Carefully remove the green, creamy livers in the heads and place in a fairly large bowl.
Scoop out any coral in the tails and add to the bowl.
Remove the meat and cut into neat pieces.
Wash and dry the shells.
Heat the oil in a frying pan (skillet) and fry (saute) the spring onions for 1 minute to soften slightly.
Remove from the heat and add to the liver and coral.
Add the remaining ingredients, except the lobster meat, Parmesan cheese and paprika, seasoning to taste with the salt, pepper and cayenne.
Fold in the lobster meat and pile back into the shells.
Sprinkle with the Parmesan cheese and a little paprika and pack in an airtight container.
Chill until ready to transport.
Garnish with sprigs of parsley and lemon wedges and serve with olive ciabatta, a mixed leaf salad and avocado slices, tossed in French dressing.