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 cooled, remove the lobster meat from the shell and chop it into bite-sized pieces, reserving the shell.
3. In a skillet, heat the olive oil and butter over medium heat. Add the shallot and garlic, and sauté until softened.
4. Pour in the white wine and let it reduce by half. Stir in the heavy cream, Gruyère cheese, and Dijon mustard. Season with salt and pepper.
5. Add the chopped lobster meat to the sauce and mix well.
6. Preheat your oven to 400°F (200°C). Fill the reserved lobster shell with the lobster mixture.
7. Place the filled shell on a baking sheet, and sprinkle with additional Gruyère cheese if desired.
8. Bake for 10-12 minutes or until the top is golden and bubbly.
9. Garnish with fresh parsley and serve with lemon wedges.