Boil the lobster tails 8 minutes with a quartered onion and a quartered lemon in salted water, peel lobster tails when cool. Leave the shell in one piece. Dice the lobster meat. Save the shells.

Perforate potato skin with fork. Microwave the scrubbed potato 4 minutes, slice in half lenghtwise. Remove and dice the potato flesh. Save the half shells.

Wash and half avocado, remove pit, scoop and dice avocado flesh, save the half shells.

Dry the lobster tail shells and crisp the potato shells upside down 3 minutes in 450F degree air fryer oven till potato skins are golden. Cool.

Make the Boursin Thermidor Sauce. Sautee minced shallots and garlic in butter till fragrant, whisk in the flour. Add the cream, salt, pepper, boursin cheese, taragon, stirring, boil till creamy and smooth. Turn off. Set half the sauce aside. Mix the potato, avocado and lobster dices with the other half of the sauce.

Stuff lobster shells, avocado shells and potato shells with lobster mix, bake the leftover Boursin Thermidor Sauce in the dish, broil at 450F degrees till golden in air fryer oven, 15 minutes. Drizzle california brandy over, light with match, serve.

Leftover seafood shells and avocado skins make excellent garden fertilizer. Add to your compost heap.