Steps
1. Bring a large pot of salted water to a boil. Add the lobster and cook for about 8-10 minutes until bright red. Remove and let cool.
2. Once cool, remove the meat from the lobster claws and tail, and chop into bite-sized pieces.
3. In a skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the shallot and garlic, sautéing until soft.
4. Pour in the white wine and simmer for a few minutes until reduced by half.
5. Stir in the heavy cream, Dijon mustard, and season with salt and pepper. Let it simmer until slightly thickened.
6. Add the lobster meat to the sauce, mixing well to combine.
7. Preheat your broiler. Transfer the lobster mixture to a baking dish and sprinkle the Gruyère cheese on top.
8. Broil for 2-3 minutes until the cheese is bubbly and golden brown.
9. Serve hot, garnished with fresh parsley and lemon wedges.