Lobster poutine with bisque sauce

In collaboration
with Odessa
  • Preparation 15 min
  • Cooking 45 min
  • Servings 4
  • Freezing I do not suggest



  • 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
  • 1 green onion, thinly sliced


  • 1/4 tbsp. butter
  • 1/4 tbsp. flour
  • 1 1/4 cups 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



  • 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.
  • 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.
  • 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.
  • 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.