Title: Potato crusted lobster tails on crawfish mashed potato be
 Categories: E.
      Yield: 4 Servings
 
      1    Cooked whole lobster, about
      1    Pound
      4    Whole lobster tails, cooked
    1/4 c  Dijon mustard
      2 lg White potato, peeled,
           Salt and pepper
      3 tb Olive oil
      2 tb Butter
    1/2 lb Crawfish tails
      3 c  Mashed potatoes, warm
    1/2 c  Heavy cream
      1 c  Red pepper coulis, warm
      1 c  Yellow pepper coulis, warm
           Couple of long chives
      1 tb Chopped chives
      1 tb Brunoise red peppers
      1 tb Brunoise yellow peppers
 
  Season each tail with salt and pepper.  Rub each tail lightly with the
  Dijon mustard.  Using your Susie Wong Threader, thread each potato
  half into curls.  Season the potatoes with salt and pepper. Wrap each
  tail with the potato crust.  Place the tails in a damp linen cloth
  and roll the tails up tightly.  This will secure the potato crust to
  the tails. In a saut‚ pan, heat the olive oil. When the oil is hot,
  saut‚ the tails for 2 to 3 minutes on each side or until golden
  brown. Remove the tails form the oil. In a saut‚ pan, melt the
  butter. When the butter is melted, saut‚ the crawfish tails for 2
  minutes. Pour the saut‚ed crawfish into the pan of mashed potatoes.
  Over low heat, add the cream to the crawfish potatoes. Season with
  salt and pepper. Cook for 2 to 3 minutes. Remove from the heat. Mound
  the potatoes in the center of the plate. Arrange the lobster tails
  around the potatoes.  Spoon the coulis around the plate. Garnish with
  the long chives, chopped chives and peppers.