Cut the cooked lobsters in half lengthwise, remove the meat from the tail, legs, and claws.
Scallop the tail meat. Cut the leg and claw meat in half. Peel the shallots and chop them.
Clean the mushrooms and slice them into thin strips. Sear the shallots and mushrooms in a pan with the cream. Reduce the sauce by a third.
Cook the lobster meat in the oil mixed with half of the butter for 2 minutes.
Preheat the oven to 450°F.
Knead 30 g of butter with the flour. Add the chopped dill. Incorporate this kneaded butter into the sauce, then coat the lobster meat with it. Arrange the lobster pieces in the sauce in the shells. Sprinkle with emmental. Sprinkle with breadcrumbs. Add butter nuggets.
Brown in the oven for 10 to 15 minutes. Serve.