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.
Remove from the heat and stir in the cheese
and heavy cream until combined. Stir in the creme fraiche. Taste and season with salt and pepper.
For the lobster
sauce: To a saute pan over medium-high heat, add 1 tablespoon of the butter
. 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
To serve: Add some of the polenta to a plate. Top with some of the sauteed
lobster and sauce. Garnish
with garlic chips
and freshly ground black pepper.