Canadian Lobster Poutine

Canadian Lobster Poutine

with Bisque Gravy



  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.