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  • VOL 08, ISSUE 01 • WINTER 2020
Canadian Lobster Poutine

Canadian Lobster Poutine

with Bisque Gravy


  • 1 Whole Canadian Lobster
  • 2 C Matchstick cut raw russet potatoes [blanch in salted water for 5 min, remove and pat dry. Heat oil to 350 degrees and fry potatoes until crispy golden brown.]
  • 1 C Cheese curds
  • ¼ C Lobster Bisque gravy [Lobster shells, heavy cream, shallots, butter, flour, tomato paste, sherry, garlic, onions, white wine, Worcestershire sauce, fresh thyme, paprika, bay leaves]
  • 1 Tbsp Parsley or chives fresh chopped


  1. Remove all meat from shell and reserve shells for stock.
  2. Poach lobster meat and set aside.
  3. Fry French fries and reserve on paper-lined plate seasoned with salt and pepper.

Bisque gravy:

  1. Cover lobster shells with salted water and cook for 20 min, remove shells and reserve liquid.
  2. In hot pan add butter, onions and garlic, sweat for 2 minutes, add flour and cook until blended.
  3. Add wine to deglaze, add Worcestershire, lobster stock, tomato paste, thyme and bay leaf.
  4. Cook for 2 min and add heavy cream and paprika, simmer and reserve.
  1. In serving bowl add French fries, top with cheese curds, diced cooked lobster meat and top with gravy.
  2. Garnish with chopped chives or fresh parsley and a drizzle of white truffle oil.

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