Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.

In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.

In a medium saute pan, combine mushrooms with 1 tablespoon of butter, lemon juice and 1/2 tsp salt. Cover and stew over medium low heat for 10 minutes. Drain juices into container and add heavy cream, mustard and cayenne. Set both aside.

In that same saute pan, melt 1 tbsp butter over medium heat and once foam dissipates add lobster. Cook until pink - about 2-3 minutes. Pour in 1/4 cup brandy and boil for 1-2 minutes shaking the skillet. (This step should be done just before serving).

In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the shallot and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the remaining 1/2 cup brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Fold in mushrooms. Stir in mushroom cream mixture and Parmesan cheese. Season with salt and pepper, to taste.

Top each serving with fresh parsley and lobster.