Start by bringing a large pot of salted water to a rolling boil. Gently add the live lobsters, cooking for about 8-10 minutes until they turn a vibrant bright red. Carefully remove them from the pot and let them cool on a plate.

Once the lobsters are cool enough to handle, carefully extract the meat from the shells. Set aside enough lobster meat to use for topping, and chop the rest into bite-sized pieces.

In a skillet over medium heat, melt the unsalted butter. Add the finely chopped shallots and sauté until they become translucent, about 3-4 minutes. Stir in the minced garlic and cook until fragrant, roughly another minute.

Pour in the dry white wine, allowing it to simmer until reduced by half. This should take around 2-3 minutes.

Stir in the heavy cream and Dijon mustard, seasoning with salt and pepper to taste. Continue to simmer the mixture until it thickens, about 5-7 minutes.

Gently fold the chopped lobster meat into the creamy sauce, ensuring every piece is coated. Spoon the mixture back into the reserved lobster shells.

Place the filled lobster shells on a baking sheet and broil for about 5 minutes, or until the tops are golden brown and bubbly.

Garnish with fresh parsley for an extra pop of color and flavor, if desired.