Peel and finely dice the shallot. For the sauce, heat lobster butter in a saucepan and sauté the diced shallots. Dust with flour, sweat briefly and deglaze with cream while stirring.
Let it boil well and season with salt and pepper. Wash the fish. Roll up plaice fillets and fix with wooden skewers. Wash lemon thoroughly and cut into slices. For the stock, boil up salted water, bay leaves and lemon slices in a shallow pot.
Add the fish strips and rolls and let them simmer at low heat for about 7 minutes. Cut broccoli into small florets and cook in boiling salted water for 5 minutes. Drain fish and broccoli and arrange on plates with the sauce.
Shrimps on top and garnish with dill and lemon. Boiled potatoes taste good with it.