Preheat oven to 375℉. Bring a pot of water to a boil. Once boiling, add the lobster tails and boil for 5 minutes. Drain and let cool.

Once lobster is cool enough to handle, remove the meat from the tails (I usually just take scissors down the back and remove the meat that way). Chop the meat into small pieces.

Heat a medium skillet to medium-high heat and add the olive oil. Add the shallots and garlic and sauté for 1-2 minutes or until fragrant. Add the sherry and cook for another 1-2 minutes or until liquid has evaporated. Season with a pinch of salt and pepper.

To a medium bowl, add the chopped lobster, shallot/garlic mixture, half of the cheddar, the cream cheese, sour cream, parmesan, oregano, and dijon and mix to combine.

Add mixture into an oven safe 10-12 inch skillet or baking dish and smooth out with the back of your spatula. Sprinkle with the other half of the cheddar.

Bake for 20-25 minutes or until cheese is golden and bubbly. Garnish with extra chopped fresh oregano if desired. Serve with baguette slices, your favorite crackers, or even veggies!