Bring a large pot of salted water to a boil. Carefully add the live lobsters and cook for 8-10 minutes until they turn bright red and the meat is opaque. Once cooked, remove them from the pot and let them cool for a few minutes before cracking them open. Gently extract the tender lobster meat, discarding the shell bits, and set aside for later use in your freshly baked lobster thermidor.

In a large skillet, melt 4 tablespoons of butter over medium heat. Add 1 cup of chopped shallots and sauté for about 2 minutes until they are translucent and fragrant. Next, toss in ½ cup of sliced mushrooms, cooking them down for an additional 3-4 minutes until they are tender and lightly browned.

Pour ½ cup of white wine into the skillet, scraping up any delicious bits stuck to the bottom. Allow it to simmer for 3-4 minutes until reduced by half. Stir in 1 cup of heavy cream, continuing to cook for about 3 minutes until the sauce slightly thickens.

Chop the reserved lobster meat into bite-sized pieces and gently fold it into the creamy sauce along with 1 teaspoon of paprika and half of the grated Parmesan cheese (about ¾ cup). Season with salt and pepper to taste.

Preheat your broiler to high. Carefully transfer the lobster mixture into the cleaned lobster shells, packing it generously. Top each filled shell with the remaining grated Parmesan cheese (about ¾ cup) for a thick layer.

Place the shells on a baking sheet and broil for 3-5 minutes, watching closely as the cheese turns a gorgeous golden brown and forms a crisp crust.

Once broiled to perfection, remove the freshly baked lobster thermidor from the oven. Allow them to cool slightly before serving. This dish pairs wonderfully with a crisp salad or some crusty bread.