Recipe - Potato Crusted Lobster On A Crawfish Mashed Potato Bed

1 Whole Lobster (abt 1 lb);
cooked
4 Whole Lobster tails; cooked
One fourth cup Dijon mustard
2 lg White potatoes; peeled
Salt; to taste
Freshlyground black pepper;
to taste
3 tablespoon Olive oil
2 tablespoon Butter
One half pound Crawfish tails
3 cup Mashed potatoes; warm
One half cup Heavy cream
1 cup Red pepper coulis; warm
1 cup Yellow pepper coulis; warm
A couple of Long chives
1 tablespoon Chopped chives
1 tablespoon Brunoise red peppers
1 tablespoon 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 saute pan,
heat the olive oil. When the oil is hot, saute the tails for 2 to 3 minutes
on each side or until golden brown. Remove the tails from the oil. In a
saute pan, melt the butter. When the butter is melted, saute the crawfish
tails for 2 minutes. Pour the sauteed 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. This recipe yields 4