Cut the lobster in half and remove meat from claws, tail, and head.
Chop meat into bitesize pieces and return them to the shell.
Sauté shallots in butter until softened.
Simmer brandy, wine, stock, and cream until reduced by half.
Stir in mustard, herbs, and lemon juice then season.
Preheat the grill to high.
Spoon sauce over lobster, top with parmesan, and grill for 4 minutes until golden.
Simmer garlic in white wine for 5 minutes until soft.
Mix garlic wine with mustard, egg yolks, and anchovies then blend until smooth.
Gradually whisk in olive and rapeseed oils until emulsified then season.
Coat 2cm bread cubes in oil and seasonings.
Fry croutons for 3 minutes until golden-brown and crispy.
Toss lettuce, parsley, croutons, dressing, and parmesan together.
Serve the lobster immediately alongside the fresh salad.