Recipes, Seafood

Lobster Poutine

I must say that I love watching Chuck Hughes on the Food Network., right now I am watching “Chuck’s Week Off in Mexico”.  I really like him as well since my friend’s boyfriend works at one of his restaurants. Last week I saw an interview Chuck did promoting his book, Garde Manger. One of the many recipes in that book is the recipe for the famous lobster poutine that Chuck made on Iron Chef. He beat out Bobby Flay with that recipe and now it is one of his most popular dishes. One day I will go try it out  at one of his restaurants. For now it will have to be homemade :)

Lobster Poutine – Chuck Hughes.
Photography by Dominique Lafond. Published by HarperCollins Publishers Ltd

Lobster poutine

4 lobsters, each 1 to 1. lb (500 to 675 g)
4 cups (1 L) lobster stock
2 tbsp (30 mL) butter
salt and freshly ground pepper
canola or peanut oil for deep-frying
6 Yukon Gold potatoes (unpeeled), julienned
1 lb (450 g) cheese curds
finely chopped chives, for garnish

  1. In a large pot of boiling salted water, cook the lobsters for 2 minutes. Cool in ice water. Remove meat from the shell and set the lobster meat aside. (If you do this ahead of time, chill the lobster meat and use the shells for making the lobster stock.)
  2. For the gravy, reduce the lobster stock by half until it is thick enough to coat a spoon. Whisk in the butter a spoonful at a time. Season with salt and pepper. Add the lobster meat and gently reheat it while you make the frites.
  3. For the frites, heat the oil in a deep-fryer or large, deep pot to 300°F (150°C).
  4. Dunk the potatoes in the hot oil for 2 to 3 minutes to blanch them. Drain and let sit for a few minutes. Heat the same oil to 350°F (180°C). Cook the frites 2 to 3 minutes more, until golden and crispy. Drain on paper towels and season with salt and pepper.
  5. Top the frites with the cheese curds and lobster gravy. Garnish with chives.
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