Bring a large pot of salted water to a rolling boil and add the lobster tails. Parboil for 5 minutes until bright red. Let cool and remove meat from shells.

In a skillet over medium heat, melt butter until bubbly. Add minced garlic and sauté for about 1 minute.

Pour in white wine and Dijon mustard; simmer for 5 minutes before stirring in heavy cream. Cook until sauce thickens.

Fold in lobster meat into the skillet gently and warm through for 2-3 minutes.

Preheat oven broiler. Stuff lobster shells with the creamy lobster mixture and top with grated Gruyère cheese.

Broil stuffed lobsters for 5-7 minutes until cheese melts and bubbles, watching closely.

Let sit before serving, garnishing with fresh herbs and lemon juice or zest.