Preheat the oven to 425 Deg F . Prepare baking sheets with parchment or silicone bake mats

In a bowl combine the mashed potatoes, shredded cheese and ground black pepper , set aside.

In a sauté pan over medium heat add in 1 tablespoon butter and melt until foamy. Add in the diced leek and sauté until starting to caramelize and get crispy, about 8 minutes. Add in the Stirring often so they don’t burn. Add in the garlic and sauté another 30 seconds then once done add to the bowl with the mashed potatoes. Mix well and then scoop out about 2 ½ tablespoon sized amounts of potato mixtyre and flatten into a patty, about 2” across.

In a small bowl whisk the egg and in another bowl place the panko. Dip one patty in the egg and then into the panko and cover well with panko. Repeat with remaining patties. You should have 10-12 patties.

Bake for 12 minutes and then carefully flip and bake for another 12. Keep warm until ready to serve.

Steam the lobsters. Bring salted water to a boil in a large pot with a steamer basket and add the lobsters. Let them steam for 11 minutes.

Remove from the pot and let cool slightly. Twist the tails off gently and rinse the lobsters out. Remove the claws and legs. Using kitchen scissors cut the lobster tail on the underside down the middle. Carefully remove the tail meat. Remove the meat from the claws and attached legs. Remove shells from body/head of lobster and remove any meat inside. Chop all the lobster meat into a large dice and set aside

Crack the eggs into a bowl and lightly whisk. Heat the butter in a large pan and add the eggs. Cook on low heat to slowly scramble them. You want softly scrambled eggs. Once the eggs are starting to look more firm add in the mascarpone cheese and stir and gently flip sections of the eggs. Add in the diced lobster and cook another 1-2 minutes. Taste and season with salt and pepper. Keep warm until ready to serve

Set a pan of water on the stove over medium heat and bring to a simmer

Combine egg yolks, lemon juice and salt in a bowl that fits over the pan of water without touching the water. Whisk the mixture over the simmering water until thick. If it starts to cook the egg, lower the heat but keep whisking. Once thickened add in the butter one tablespoon at a time and whisk until its fully incorporated and repeat with remaining butter , whisking after each addition. Have a kettle of boiling water nearby and add in the wasabi to the hollandaise sauce starting with 1 teaspoon and whisk well. Taste and add more if desired. If the mixture starts to curdle add in boiling water one tablespoon at a time and whisk until smooth. Transfer to a bowl and serve immediately.

Divide the eggs amongst 4 plates and a few of the potato cakes and top with chives and hollandaise.