1. Using a sharp knife cut lobster in half lengthways.  Remove tail meat, wash, and set aside.  Wash shells and set aside to drain.  Slice lobster meat into 2 cm pieces, cover, and refrigerate.

2. In a medium frying pan heat butter, add spring onions; cook for 2 minutes or until soft.  Add flour and mustard, cook for 1 minute.  Gradually stir in wine and milk; cook, stirring, until mixture boils and thickens.  Simmer 1 minute.  Stir in cream, parsley, lobster meat, and season to taste.  Heat gently.

3. Spoon into lobster shells, sprinkle with cheese, dot with extra butter.  Place under preheat grill 2 minutes or until lightly browned.