Soak potato slices in cold water for at least 2 hours. Rinse and pat dry.

Pour the canola oil and olive oil into a measuring cup with a spout. Using an immersion blender or food processor- combine the egg yolks, mustard, saffron, hot sauce, salt and white pepper. With the motor running, add the oils SLOWLY in a thin, steady stream. When it begins to emulsify, you can add the oil a little faster until it is all incorporated. The aioli should be the consistency of mayonnaise. Use saffron water to thin the aioli if needed. Transfer into a bowl, cover and refrigerate until ready to serve.

Carefully thread two 6" wooden skewers through the tails to keep them straight. Pour about a half an inch of water into a pot and place a steamer rack inside. (I used my canning rack!) When water has started to simmer, place lobster tails inside and cook for 1 minute per ounce. Ex: If the tails are 6 oz each, you will cook them for 6 minutes. Remove from heat and set aside to cool.

Using sharp kitchen scissors, cut the underside of the lobster tail down the middle and slide your finger along the curved hard shell to loosen. Grab the lobster tail & pull to slide it out of the shell. Slice into large chunks and set aside.

In a deep, heavy-bottomed pot, heat oil to 350F. Slowly add potato slices and fry until golden brown. Do not overcrowd the pot. Add a handful at a time, if you add too many the temperature of the oil will drop and the potatoes will not fry properly. Using a spider or tongs, flip potatoes over in the oil so both sides cook evenly. It should only take a few minutes per side. When they are done, remove from the oil and drain on paper towels.

Spread a very thin layer of aioli on the chip and top with lobster. The aioli will act as "glue" to keep the lobster in place. Drizzle a bit of the saffron aioli over the lobster and sprinkle a few chives over the top.

Lay them on a chive-lined platter and serve. Bask in your glory, you've earned it.