Bring a large pot of salted water to a rolling boil. Cook lobster tails for 5-7 minutes until shells are red and meat is opaque. Let cool, chop meat, and set aside.

Melt butter in a skillet over medium heat. Add minced shallots/garlic and sauté for 2-3 minutes until fragrant.

Add heavy cream and lobster broth, stirring to combine. Optionally add white wine, simmer for 5-7 minutes until thick.

Stir in Worcestershire sauce and mustard, season with salt and pepper. Let meld for 2-3 minutes.

Fold in chopped lobster meat, gently warm through for 2-3 minutes.

Garnish with tarragon or parsley and serve over pasta, grilled fish, or vegetables.