Cut the lobster in half lenghtwise, remove the lobster meat and dice in 1cm cubes. In a heated pan cook the diced garlic and onions in butter until softened,add the lobster and quartered mushrooms and cook stiring continuosly. Once the mushroms are cooked add the wine bring to the boil, add the cream mustard and a spoon on grated cheese, simmer and refill the lobster shell with the mixture. Sprinkle the grated cheese left and grill until browned and serve. Blend the sundried tomatoes with the oil, chop finely the garlic and leeks and cook in little olive oil, toss in the cooked farfalle and then the sun-dried tomato oil and serve.