Georges Bank Halibut with Savoy Cabbage Garlic Confit and Fingerling Potatoes in Lobster Cream

Ingredients

• 1 small carrot, cut into 1/4-inch dice
• 1 small (about 1-pound) head Savoy cabbage, outer leaves discarded, cut into 1/2-inch wide shreds
• 1/4 cup chicken stock
• 1 cup Lobster Cream, recipe follows
• Garlic Confit, recipe follows
• 2 tablespoons unsalted butter
• Coarse salt and freshly ground white pepper
• 4 halibut fillets, about 7-ounces each
• 3 tablespoons canola oil
• 2 tablespoons minced fresh chives, for garnish
• 1 (1-pound) lobster body (no meat)
• 1 small carrot, diced
• 1 small white onion, diced
• 2 sprigs fresh thyme
• 2 teaspoons canola oil
• 1/4 cup dry sherry
• 1 cup heavy cream
• 1 teaspoon tomato paste
• Salt and white pepper
• 20 large garlic cloves, unpeeled
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon water

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