1/2 cup crème fraîche, whipped, seasoned to taste (optional)
In medium bowl, toss potatoes with 2 tablespoons olive oil; transfer to foil-lined pan. Roast in 375˚F oven until golden, 20 to 25 minutes.
Heat remaining 1 tablespoon olive oil in small sauté pan over low heat. Add onions and bell peppers; gently sauté until soft. Set aside.
In medium bowl, thoroughly mix roasted potatoes with 2/3 of sautéed onion mixture; season with salt and pepper.
Heat 7-in. cast-iron serving dish or skillet with 1/4 cup clarified butter or oil until slightly smoking. Press potato mixture into skillet until mixture is compressed and level. Place skillet into preheated 350°F oven until potato edges are golden-brown, about 20 minutes.
Preheat second 7-in. ovenproof serving dish or skillet with 1/4 cup clarified butter. Carefully flip formed potato cake from first skillet to this skillet, exposing golden-brown surface. Place serving dish or skillet with potato mixture back in oven for 8 minutes.
Heat remaining 2 tablespoons clarified butter or oil in medium skillet over medium-high heat. Sauté chorizo, lobster meat and remaining peppers and onions until heated through.
Remove skillet from oven. Spoon lobster mixture on center of potato cake. Top lobster mixture with a quenelle-shaped spoon of crème fraîche (optional). Sprinkle with chopped chives. Garnish with 1-in. chives.