Lobster poutine with bisque sauce

Preparation :0 min Cooking :35 min
Difficulty :medium
Servings :3 to 4

Say what? A legendary poutine with lobster and bisque sauce? Oh yeah, you read well! The flavours are perfectly balanced, the sauce is generous without taking up too much space and the lobster remains the star. To try this weekend !!!


  • 750 g Cavendish Fries “restaurant style”
  • 2 lobsters of about 1 1/2 lb each
  • 1 tablespoon butter
  • 1/4 cup (prepared) butter and garlic sauce by Chef’s Club
  • 300 g cheese curds
  • 1 green onion, thinly sliced

Ingredients for the sauce

  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/4 cups milk
  • 1 cup commercial lobster bisque, hot
  • 2 tablespoons white wine
  • 1/2 teaspoon Italian spices
  • 1/2 teaspoon smoked paprika
  • 140g (about 1 cup) Le Migneron de Charlevoix cheese, grated
  • Salt and pepper from the mill


  • Preheat oven to 425°F. Place French fries on a large baking sheet and cook about 25 minutes or as directed on the package. Keep warm.
  • In a large saucepan of salted boiling water, cook lobsters 1 minute and remove from the water. Let cool a few minutes. Shell the lobsters and chop the meat coarsely. Keep the claw meat intact for the filling. Set aside.
  • In a saucepan over medium heat, melt the butter. Add the flour, mix to form a roux cook for 2 minutes stirring.
  • Add milk, lobster bisque, white wine, Italian spices and paprika, season with salt and pepper and mix. Cook for 3 to 5 minutes, stirring with a whisk, or until sauce is slightly thickened.
  • Close the heat, add half of the cheese (keep the rest for the poutine !!!) and mix to melt. Keep warm and add a little milk if it becomes too thick.
  • In a skillet over medium heat, melt 1 tablespoon butter, add lobster meat along with butter and garlic sauce. Cook for 2 to 3 minutes, stirring. Keep warm.
  • Build your poutine! In a large plate, add half the fries, a few pieces of cheese curds and half of the lobster meat. Add remaining fries, grated cheese and lobster meat and cover with bisque sauce to taste. Bury with cheese curds, garnish with lobster claws and green onion slices. Serve immediately!
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Our wine stewards suggest


Proof that we can make world class chardonnay in Canada, as simple as that. Perfect for this next level poutine !


Subtle bouquet of spice, citrus notes, aromas of yeast breads, coriander, and cloves. Wheat and subtle spices blanketed in citrus flavours reminiscent of orange and lemon.

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