- Cut the lobsters in half and remove the lobster meat. Thickly slice the meat and return to the shell.
- Melt the butter in a medium saucepan over medium to high heat. Add the flour and cook, stirring for 1 to 2 minutes, or until golden brown. Gradually pour in milk, whisking until combined. Stir in the mustard and nutmeg. Bring to the boil, then stir in tasty cheese and remove from heat.
- Pour sauce over lobster meat in the shells. Top with mozzarella and grill until golden brown. Alternatively, use a blow torch to brown the tops and melt the cheese.
- Garnish with chopped parsley.