Cook lobster in boiling water for approximately 9 minutes. Separate the meat from the shell and other inedibles.
Make a lobster stock. Once you have a lobster stock, emulsify butter into it to make a lobster nage.
Cut Russet potatoes into thin pomme frite style (like French fries) potatoes. Double Blanche them (fry them twice) in a deep fryer at a lower heat for fluffiness. Allow fries to cool.
Fry potatoes in a deep fryer at a higher heat to crisp up the fries. Drain the oil.
Serve fries, layer with mascarpone cheese and one ounce of lobster meat. Top with lobster nage and chopped flat leaf parsley. Serve while hot and enjoy!