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 form 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.
Yield: 4 servings