1 tablespoon olive oil
1 cup diced pancetta
12 fingerling potatoes, halved lengthwise
1/2 cup crème fraîche
1 tablespoon whole-grain mustard
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives
1/2 teaspoon freshly ground black pepper
2 cooked lobsters cut into bite-sized pieces (see note)
2 cups arugula leaves
Preheat the oven to 400°F.
Place a large cast-iron skillet over medium heat, and add the olive oil and pancetta. Cook the pancetta until crisp, 8 to 10 minutes. Remove the pancetta from the pan with a slotted spoon and drain on paper towels. Lower the heat to medium-low, and add the potatoes to the fat in the pan. Season the potatoes with kosher salt and sear for 10 minutes, or until they turn golden in color. Then place the skillet in the oven and roast the potatoes for 15 minutes, or until golden brown on the outside and tender in the center.
While the potatoes are cooking, combine the crème fraîche, mustard, lemon juice, chives, and pepper in a bowl and whisk them together. Season with kosher salt to taste and set aside.
When the potatoes are done, remove the skillet from the oven. Add the lobster meat and the crème fraîche dressing, and fold together. Add the pancetta and arugula snd serve immediately.
Note: To cook four 8-ounce tails, bring 6 cups salted water to boiling in a 3-quart saucepan. Add the lobster tails. Simmer, uncovered, for 8 to 12 minutes or until shells turn bright red and the meat is tender when poked with a fork. For larger or smaller tails, adjust the cooking time as needed.