As if Canadian poutine wasn't decadent enough, we've amped up the indulgent factor with this delicious Lobster Poutine. This easy recipe takes fries and cheese curds to an elevated level, with flavourful lobster gravy made with Lobster Bisque and chunks of fresh lobster.
4 (1-1½ lb) lobsters (4x500-675 g)
4 cups Lobster Bisque, slightly thinner than normal (1 L)
2 Tbsp. butter (30 mL)
sea salt
black pepper, freshly ground
Canola or peanut oil, for deep-frying
6 Yukon Gold potatoes, unpeeled, julienned
sea salt
black pepper, freshly ground
1 lb cheese curds (450 g)
Garnish:
fresh chives, finely chopped
Cook the Lobster:
In a large pot of boiling salted water, cook the lobsters for 2 minutes. Cool in ice water. Remove meat from the shell and set the lobster meat aside. (If you do this ahead of time, chill the lobster meat and use the shells for making the lobster stock.)
For the Gravy:
Reduce the lobster bisque by a quarter until it is thick and rich. Whisk in the butter, a spoonful at a time. Season with salt and pepper. Add the lobster meat and gently reheat it while you make the frites.
Make the Frites:
Heat the oil in a deep fryer or large, deep pot to 300°F (150°C).
Dunk the potatoes in the hot oil for 2-3 minutes to blanch them. Drain and let sit for a few minutes. Heat the same oil to 350°F (180°C). Cook the frites 2-3 minutes more, until golden and crispy. Drain on paper towels and season with salt and pepper.
Assembly:
Top the frites with the cheese curds and lobster gravy. Garnish with chives and serve hot.