Heat a high-sided pan with 2 inches of neutral oil.

Combine mashed potatoes, lobster meat, chives, tarragon, lemon zest, goat cheese, and 1 cup flour, and mix, adding more flour if too wet.

Shape the mixture into croquette-sized pieces.

Prep 3 bowls: one with the remaining flour, one with whisked eggs, and one with breadcrumbs and a pinch of salt.

Dredge the croquettes in the flour, then the egg, then the breadcrumbs, coating entirely.

Fry the croquettes until golden and crisp.

For the romesco, combine the roasted bell pepper, garlic, almonds, tomato puree, parsley, sherry vinegar, and smoked paprika in a food processor, and pulse until finely chopped.

With the food processor running in a slow stream, drizzle in the olive oil until combined.

Season the romesco with sea salt and black pepper to taste.

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

With the immersion blender running on low, slowly stream in the oil until emulsified.

Add salt to the mayo to taste.

Plate up with both sauces, then garnish with extra lobster, chives, and parsley, and serve with lemon.