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1
For the garlic chips: Add the oil to a small saute pan to fill 1/4 inch up the sides and heat over medium-high heat.
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2
Once heated, add 1 garlic slice to test; if it sizzles when added, then add the remaining garlic.
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3
Fry until golden brown.
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4
Remove the chips from the oil and place on a paper-towel-lined plate.
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5
Season with salt.
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6
Make sure not to step away, constantly stir and be ready to remove once golden brown.
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7
For the polenta: To a medium saucepan over high heat, add the oil and shallots and sweat the shallots, 3 to 4 minutes.
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8
Add the warmed stock to the pan and bring to a boil over high heat.
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9
Add the polenta in a fine stream, whisking constantly with a wire whisk.
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10
Once all the polenta has been added, reduce the heat to low.
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11
Stir, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes.
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12
Remove from the heat and stir in the cheese and heavy cream until combined.
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13
Stir in the creme fraiche.
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14
Taste and season with salt and pepper.
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15
For the lobster sauce: To a saute pan over medium-high heat, add 1 tablespoon of the butter and melt.
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16
Add the lobster and toss to combine.
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17
Add the garlic paste and cook until fragrant, about 30 seconds.
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18
Deglaze with the white wine and reduce.
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19
Add the remaining 2 tablespoons butter and swirl to combine.
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20
Remove from the heat and add the parsley, tarragon and lemon zest.
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21
To serve: Add some of the polenta to a plate.
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22
Top with some of the sauteed lobster and sauce.
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23
Garnish with garlic chips, chervil and freshly ground black pepper.
