- Canola oil
- 3 cloves garlic, thinly sliced
- Kosher salt
- 2 tablespoons canola oil
- 1 shallot, minced
- 5 cups lobster or shrimp stock, warmed
- 1 cup quick-cooking polenta
- 1 cup grated Monterey Jack
- 1/4 cup heavy cream
- 1/4 cup creme fraiche
- Kosher salt and freshly ground black pepper
- 3 tablespoons butter, at room temperature
- 2 cups lobster meat, cut into bite-size pieces
- 2 cloves garlic, made into a paste
- 1/3 cup white wine
- 2 tablespoons chopped fresh parsley
- 2 sprigs fresh tarragon, leaves removed and chopped
- Zest of 1 lemon
- Fresh chervil sprigs, for garnish
- Freshly ground black pepper
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. Once heated, add 1 garlic slice to test; if it sizzles when added, then add the remaining garlic. Fry until golden brown. Remove the chips from the oil and place on a paper-towel-lined plate. Season with salt. Make sure not to step away, constantly stir and be ready to remove once golden brown.
For the polenta: To a medium saucepan over high heat, add the oil and shallots and sweat the shallots, 3 to 4 minutes. Add the warmed stock to the pan and bring to a boil over high heat. Add the polenta in a fine stream, whisking constantly with a wire whisk. Once all the polenta has been added, reduce the heat to low. 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.
For the lobster sauce: To a saute pan over medium-high heat, add 1 tablespoon of the butter and melt. Add the lobster and toss to combine. Add the garlic paste and cook until fragrant, about 30 seconds. Deglaze with the white wine and reduce. Add the remaining 2 tablespoons butter and swirl to combine. Remove from the heat and add the parsley, tarragon and lemon zest.