1 four- to five-ounce lobster tail
3 pounds Idaho potatoes, peeled and roughly cut
1/2 cup half-and-half
1/4 teaspoon high-quality saffron threads
1 clove garlic, peeled and mashed with 1 teaspoon salt
1/4 teaspoon black pepper
11/2 teaspoons lobster base powder or concentrate (may substitute chicken or vegetable bouillon)
2 tablespoons butter
2 green onions, finely diced
Place lobster tail in boiling water seasoned with 1/2 teaspoon salt, 1 teaspoon paprika, juice of 1 lemon, and 1/4 teaspoon cayenne pepper. Reduce heat and poach 4 to 5 minutes. Let cool in liquid, remove meat from shell, and mince.
Boil potatoes, drain, then set aside. Heat half-and-half to a simmer. Add saffron, mashed garlic, black pepper, and lobster base powder to warmed cream. Place potatoes in bowl of a mixer on medium speed and drizzle in cream, then add butter a tablespoon at a time. Fold in lobster and green onions. To serve, pipe potatoes around salmon filets and drizzle with aïoli. Serves 4.