This is an original recipe by Mike McNalley. Please acknowledge www.mcnalley.com if you choose to publish this recipe elsewhere.
If lobster is cooked, remove meat from shells and cut into 3/4" cubes and set aside. If lobster is not cooked, boil tails in salted water for 6 minutes and drain. Shell and cut into cubes.

Sauce - Melt butter in a saucepan over medium heat. Slowly add flour to melted butter. Add salt and dash of white pepper and let it cook for about a minute. Slowly stir in the half & half along with the wine and 2 oz of the juice from the mushrooms. Stir constantly over medium heat until sauce starts to thicken and boil. Add small amounts of half & half if it looks like it's thickening to much. When it boils, add 1/2 of the parmesan cheese and 1/2 of the mushrooms. When it reboils, remove from heat. If you have 2 single serving oven safe plates, divide the lobster between them and pour the sauce over the meat. Sprinkle the remaining parmesan over each. You can cook it all in one dish if you want.
Heat in 350 degree oven until sauce has bubbled for about 5 minutes. Put in broiler or turn on broiler element until cheese on top starts to brown.