Preheat your oven to 400 degrees F.

Par-cook the potatoes in salted water until just starting to become fork tender, then drain.

Melt the duck fat in the oven on a large sheet pan, add the potatoes, season with salt, gently toss, then roast, turning a couple times during the cooking process until golden and crisp on all sides, about 35 - 45 minutes.

Heat a saucepan over medium-heat and add the olive oil. Add the chili flakes, cook for 30 seconds, then add the onion and cook until softened, about 5 minutes.

Add the garlic and tomato paste, cook for 1 minute, then add the passata, stock, paprika, a pinch of sugar and salt, and let gently blip away until thickened, about 10 minutes.

Combine egg yolk, dijon, lemon juice, and garlic in a bowl and pulse with an immersion blender for about 30 seconds.

With the blender running on low, slowly stream in the oil until beautifully emulsified. Add salt to taste, then stir in your chives.

Toss the potatoes, sauce, and lobster together, then plate up, add several dollops of your mayo, more chives, a squeeze of lemon, and garnish with parsley.