Transfer lobsters to a cutting board and allow them to cool.
Keep the shell intact and carefully remove the meat from the body. Reserve the tamale in a bowl and cut the meat into small bite sized pieces.
In a medium sized saute pan, heat olive oil over medium high heat. Add scallions, bell peppers, chopped mushrooms, tarragon and black pepper. Cook 2 to 3 minutes until vegetables just start to soften, then add brandy and wine and turn heat to high.
When liquid is boiling, add lobster stock and reduce to almost a glaze by lowing heat to medium. Add the white sauce and Dijon mustard and blend thoroughly.
Add the lobster pieces and tomalley and mix together. When mixture starts to bubble, remove from heat.
Place mixture in shells, top with parmesan cheese and
sprinkle with paprika. Set under a preheated broiler and brown. Serve