Bring a large pot of salted water to a boil over high heat. Add the lobster tails and cook for 5–7 minutes until the shells turn bright red and the meat is opaque.

Melt 4 tablespoons of butter in a skillet over medium heat. If using, sauté minced shallot or garlic for 2–3 minutes.

Pour in 1 cup of heavy cream and ½ cup of lobster broth. Simmer for 5–7 minutes until thickened.

Stir in 1 tablespoon of Worcestershire sauce and 1 teaspoon of mustard. Season with salt and pepper. Simmer for 2–3 more minutes.

Fold the chopped lobster meat into the sauce and cook for an additional 2–3 minutes.

Stir in the juice of half a lemon and freshly chopped tarragon or parsley. Serve over linguine or grilled fish.