Heat the butter in a large saucepan over medium heat. Add the crawfish tails, season with salt and pepper, and cook, stirring, for 2 minutes. Add the heavy cream and bring to a simmer. Season with Essence. Add the garlic mashed potatoes and season again with salt and pepper if needed. Set aside and keep warm.
Season the lobster tails with salt and pepper. Rub each lightly with the mustard. With a potato threader, cut the potatoes into long spiral curls. Season the curls with salt and pepper. Wrap each lobster tail tightly with the curls, then place the tails in a damp, clean kitchen cloth, roll them up tightly to adhere the potatoes to the lobster, and remove the cloth.
Heat the olive oil in a medium-size sautÈ pan over medium heat. Add the lobster tails and pan-fry until the potato crust is golden brown, 4 to 6 minutes on each side. Drain on paper towels, the season with Essence.
To serve, mound the crawfish-and-mashed potato mixture in the center of 4 dinner plates. Lay the lobster tail over the potatoes and garnish with the parsley.
Yield: 4 servings