Steps
1. Preheat your oven to 375°F (190°C).
2. Boil the lobster tail in salted water for about 5 minutes and then remove it, allowing it to cool slightly before extracting the meat. Chop the lobster meat into bite-sized pieces.
3. In a skillet, melt the butter over medium heat. Add the shallot and garlic, sautéing until softened.
4. Stir in the chopped lobster meat, heavy cream, Dijon mustard, and half of the Gruyère cheese. Season with salt and pepper to taste, and cook for another 2-3 minutes until heated through.
5. Transfer the lobster mixture into a small baking dish, then sprinkle with the remaining Gruyère and breadcrumbs.
6. Bake in the preheated oven for about 10-12 minutes or until the top is golden and bubbly.
7. Garnish with chopped parsley before serving.