Bring a large pot of salted water to a rolling boil. Carefully add the lobsters and cook for 8-10 minutes until they turn bright red. Remove the lobsters and place them in ice water to cool. Extract the meat and set aside.

Melt 3 tablespoons of butter in a skillet over medium heat. Add finely chopped shallots and sauté until translucent, about 3-4 minutes. Add sliced mushrooms and sauté for another 5 minutes.

Pour in ½ cup of white wine and let simmer for about 5 minutes until reduced by half. Stir in 1 cup of heavy cream and cook for 3-4 minutes until thickened.

Chop reserved lobster meat and fold into the sauce along with 1 teaspoon of paprika and grated Parmesan cheese. Season with salt and pepper.

Preheat the broiler. Fill lobster shells with the creamy mixture and sprinkle with remaining Parmesan cheese. Broil for 3-5 minutes until the cheese is melted and golden.

Let the lobster shells cool slightly before serving with a side of fresh salad or crusty bread.