Does a dish that combines french fries, lobster and fresh cheese curds sound utterly delicious to you? Then, you'll definitely enjoy Chuck Hughes' lobster poutine. Here, the chef and host of "Chuck's Day Off" shares his recipe of this classic Canadian cuisine.
- 2 large lobsters (1 1/2 lbs each), keep the shells for the lobster base
- 4 cups of lobster base sauce (see recipe below)
- 2 tablespoons butter (30 ml)
- 6 Yukon Gold potatoes with skins on, washed and cut lengthwise into fries
- 1 lb cheese curds
- Salt and pepper to taste
- Vegetable oil for frying
- 2 large lobsters, shells (1 1/2 pounds each)
- 3 tablespoons olive oil (45ml)
- 1 carrot, chopped
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 garlic head, halved
- 4 sprigs of rosemary
- 4 sprigs of thyme
- 2 tablespoons Ketchup (30ml)
- 1 tablespoon of peppercorns (15ml)
- 16 cups water (4 liters)
- Sea salt
Lobster poutineIn a saucepan, cook the lobsters in boiling salted water for 2 minutes, or until motionless. Remove the lobsters and immediately immerse in cold water. Once chilled, de-shell the lobsters and reserve the lobster meat in the refrigerator until ready to serve.For the sauce, reduce the lobster base (see below) in half until it thickens and coats the back of a spoon. Next, whisk in butter and season with salt and pepper. Keep warm.Preheat oil in deep fryer to 300˚F, and blanch the fries for 2 to 3 minutes. Drain and let stand for several minutes.Increase the temperature of the oil in the deep fryer, and immerse the fries in the oil again for 2 to 3 minutes or until golden brown and crispy. Place on a tray lined with paper towel to absorb excess oil. Plate fries in a shallow bowl and garnish with the reserved lobster meat, cheese curds and pour the lobster sauce over top. Lobster baseIn a saucepan on medium heat, heat oil and sauté the onion, carrot, celery and garlic for 5 minutes, while stirring contanstly. Next, add the lobster shells, rosemary, thyme, peppercorns and kethcup, and continue to cook for 10 minutes, while stirring continuously. Add water and simmer for 2 hours.Strain and reduce the lobster base in half (around 4 cups) over a medium low heat. Remove from heat and let cool.
Note: Reserve shells to make another lobster base sauce.Note: The lobster base sauce will keep for a week in the refrigerator or up to three months in the freezer. This lobster base is used to make sauce lobster poutine (see recipe above).