Creamy potato and lobster soup

Soup:  Add olive oil to medium stock pot. Add the sliced shallots and sauté on low-medium heat. Cook 5 minutes, stirring frequently to prevent shallots from burning. Add the wine and let it reduce to half. Add sliced potatoes and cook for 2 minutes. Cover with water and cook until the potatoes are soft and tender; about 15 minutes.

Pour the potatoes with the cooking liquid into a blender. Add the cream and season with salt and pepper. Blend until smooth. Add salt as needed.  Keep warm.

Lobster Tail and Claw:  Cut the lobster tail in half – lengthwise and again widthwise. Cut the claws into 1 inch pieces. Melt the butter in a small pot with the oregano. Once butter is melted, add lobster tail and claw pieces. Turn of heat and allow lobster to poach in the butter for 7-8 minutes.

Lobster Sauce:  Blend lobster tomalley with olive oil until thoroughly combined.

Plating: Divide soup into 4 bowls. Add a quarter tail of lobster to each and divide the claws pieces equally for each soup. Drizzle with the lobster sauce and parsley oil. Garnish with micro arugula and freshly plucked petals from edible flowers.