3 cloves garlic, thinly sliced
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
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