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1. Steam lobster meat until slightly underdone minutes. Let cool.
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2. Peel potatoes and and parsnips cut into 1-inch pieces. Melt 4 tablespoons butter in large saucepan over medium heat. Add parsnips and cook, stirring occasionally, until dark brown and caramelized, 10 to 12 minutes.
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Add potatoes, lobster broth, and 3/4 teaspoon salt and stir to combine. Cook, covered, over low heat stirring occasionally, until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25 to 30 minutes. Gently mash potatoes with potato masher.
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3. Cut into lobster meat into large chunks and set aside.
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4.Heat 1 tablespoon of butter in a large skillet over medium heat. Add the shallots and saute 1 minute. Add the leeks and saute 10 minutes. Add the mushrooms and cook for 10 minutes more. Add the wine and simmer 5 minutes. Stir in the cream and the peas and simmer 5 minutes. Stir in 2 teaspoons of salt and pepper and set aside.
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5. Preheat the oven to 350 degrees. Stir the lobster into the vegetable mixture. Spoon the lobster mixture into a large, shallow oval casserole. Spread the potatoes over the top. Bake until heated through, about 25 minutes. Garnish with chives. Serve hot.
