Lobster Scampi over Creamy Polenta with Garlic Chips
INGREDIENTS
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Canola oil
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3 cloves garlic, thinly sliced
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Kosher salt
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2 tablespoons canola oil
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1 shallot, minced
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5 cups lobster or shrimp stock, warmed
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1 cup quick-cooking polenta
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1 cup grated Monterey Jack
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1/4 cup heavy cream
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1/4 cup creme fraiche
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Kosher salt and freshly ground black pepper
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3 tablespoons butter, at room temperature
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2 cups lobster meat, cut into bite-size pieces
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2 cloves garlic, made into a paste
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1/3 cup white wine
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2 tablespoons chopped fresh parsley
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2 sprigs fresh tarragon, leaves removed and chopped
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Zest of 1 lemon
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Fresh chervil sprigs, for garnish
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Freshly ground black pepper
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