A paillasson is a traditional potato preparation in which grated raw potatoes are fried to form a thin flat cake resembling a straw mat ("paillasson" in French)

Side dish
Rice with vegetables and seaweed or pasta with vegetables

1. Wipe and peel the potatoes (do not wash them), then put them through a chopper or use a mandolin to cut them into thin julienne strips.
2. Form 4 little flat cakes about 10 cm (4") each and brown them in a skillet in olive oil. Set aside.

Lobster mixture

1. Sauté the lobster meat in the butter for just two minutes.
2. Add the lobster paste and deglaze with the cream.
3. Finally, add the salt, pepper and seasoning. Set aside.

Scallop mixture

1. Cut the scallops into thin slices and lightly brown them in the butter.
2. Deglaze with white wine and add the cream.
3. Add the salt and pepper. Set aside.

Assembling the dish

1. Place a first potato cake on the plate, top with some scallops and spoon some of the scallop sauce over top.
2. Place a second potato cake on top and put the lobster mixture and some of its sauce on top.
3. Finish the dish by placing a lobster claw on top and garnishing with a sprig of fresh thyme.
4. Can be served with rice with vegetables and seaweed, or a vegetable pasta.