Preheat the oven to 400 degrees F.
Add lobster tails to a medium pan with the white wine and poach on low heat for 10 minutes. Turn off the heat and let cook in the wine.
Meanwhile, combine the cream and eggs in a medium sized bowl. Whisk until smooth. Then stir in the rest of the ingredients.
Top with about ½ tsp of red pepper jelly on each tart and bake another 5 minutes to melt the jelly. Serve.
Cut the lobster into bite-size chunks. Put one chunk of lobster in each tart shell. Pour the egg mixture into each shell evenly. Place the filled shells on a parchment paper¬lined cookie sheet. Bake until golden brown and set about 12 minutes. Top with about ½ tsp of red pepper jelly on each tart and bake another 5 minutes to melt the jelly. Serve.
Bake these tarts in advance, refrigerate or freeze them. When you are ready to serve, top them with the red pepper jelly and heat in a 400 degree oven for 10 minutes.