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1
In a medium bowl, combine the sour cream with 4 tablespoons of the butter, the egg, the chives and 1 teaspoon of pepper.
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2
Using your hands, work in the flour.
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3
Turn the dough out onto a work surface and knead until smooth and elastic.
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4
Shape the dough into two 6-inch disks, wrap in plastic and let rest at room temperature for 30 minutes.
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5
Meanwhile, in a medium saucepan, boil the potato in water to cover until tender, about 20 minutes; drain.
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6
Peel and press through a ricer or sieve into a medium bowl.
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7
Stir in the remaining 2 tablespoons of butter and the half-and-half, then add the lobster meat.
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8
Season with salt and pepper and let cool completely.
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9
On a lightly floured work surface, roll out 1 piece of the dough to a 15-inch round about 1/8 inch thick.
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10
Using a 3-inch biscuit cutter or a glass, cut out 12 to 15 rounds.
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11
Brush each round lightly with water and spoon 1 scant tablespoon of the lobster filling in the center.
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12
Fold the dough over the filling to form half moons, pressing out the air; press and crimp the edges to seal.
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13
Arrange the finished pierogi so they don't touch on a baking sheet lined with wax paper.
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14
Repeat with the remaining dough and filling.
