Lobster poutine with bisque sauce

Name: Lobster poutine with bisque sauce
Prep time: 15 min
Cook time: 45 min
Yield: 4
Cuisine: Québécoise
Ingredients: 750 g Cavendish restaurant-style french fries; 2 lobsters, approx. 1 1/2 lb each; 1 tbsp. butter; 1/4 cup Chef’s Club garlic butter sauce (prepared); 300 g cheese curds, for the service; 1 green onion thinly sliced, for the service; 1/4 cup butter; 1/4 cup flour; 1 1/4 cup milk; 1 cup lobster bisque, hot; 2 tbsp. white wine; 1/2 tsp. Italian spices; 1/2 tsp. smoked paprika; 140 g (approx. 1 cup) Le Migneron de Charlevoix cheese, grated; Salt and freshly ground pepper

Preparation 15 min
Cooking 45 min
Servings 4
Freezing I do not suggest

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Ingredients
Preparation
Comments

Nothing could be more decadent than this lobster poutine with bisque sauce. Want to spoil your mom on Mother’s Day? Now’s the perfect time to try this unbelievably good poutine! Cheers, Mom!

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Ingredients

750 g Cavendish restaurant-style french fries
2 lobsters, approx. 1 1/2 lb each
1 tbsp. butter
1/4 cup Chef’s Club garlic butter sauce (prepared)
300 g cheese curds, for the service
1 green onion thinly sliced, for the service

Sauce

1/4 cup butter
1/4 cup flour
1 1/4 cup milk
1 cup lobster bisque, hot
2 tbsp. white wine
1/2 tsp. Italian spices
1/2 tsp. smoked paprika
140 g (approx. 1 cup) Le Migneron de Charlevoix cheese, grated
Salt and freshly ground pepper

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Preparation

Preheat oven to 425°F (220°C). Cook fries on a baking sheet according to package instructions.
In a large pot of boiling salted water, cook lobsters for 1 minute, remove from water and let cool. Shell the lobsters and coarsely chop the meat, reserving the claws for garnish.
Melt 1 tbsp. butter in a skillet over medium heat. Add lobster meat and butter-garlic sauce. Cook and stir for 2 to 3 minutes. Keep warm.
In a saucepan over medium heat, melt 2 tbsp. butter. Add flour and stir to form a roux, then cook for 2 minutes.
Add milk, lobster bisque, white wine, Italian spices, paprika, salt and pepper. Stir and cook for 3 to 5 minutes, until the sauce thickens slightly.
Remove from heat and add half the cheese. Mix until the cheese melts, adding a little milk if the sauce is too thick.
Assemble your poutine: place half the fries, cheese curds and lobster meat on a large plate. Repeat with remaining fries, cheese and lobster meat. Drizzle with lobster sauce and finish with cheese curds, lobster claws and sliced green onions.

Our sommeliers suggest

Mezzacorona Pinot Grigio Delle Venezie

Trentino Alto Adige, Italy

The difference in temperature between day and night enhances the aromatic profile of this house's wines. Their pinot grigio has a crisp, fruity, mineral character. Perfect for that luxurious lobster poutine! See the product

Gosebuster, 6%

Le Trèfle Noir

An imperial gose with kaffir lime leaf and sea salt, this tangy beer offers notes of lime, coriander seed and wheat. Stronger in alcohol than traditional goses, it offers lightly fruity esters that go perfectly with lobster. The beer's salinity is reminiscent of lobster, for a seaside pairing! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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