Getty Images Lobsters are prepared to be grilled at the 'Salon Prive' luxury and supercar event on June 22, 2011 in London, England.

Lobster poutine recipe (Serves 4)

6 large Yukon Gold potatoes
500 g Quebec cheese curds
Freshly chopped chives
8 oz fresh cooked lobster meat (about 2 x 1.5 lb lobsters)
12 oz Homemade Lobster Bisque Gravy

Hand cut the Yukon Gold potatoes
MUST DO: Blanch the fries first for a few minutes to precook them, which allows for nice, crispy fries
When ready for final cooking, drop them back in the deep fryer to finish off the fries

Boil 2 x 1.5 lb lobsters for about 8-10 minutes
Once cooked put them into a large pot with ice and water to prevent over cooking
Breakdown and remove all the meat from the lobsters (ALL the meat, not just the tail and claws) some of the most sweet meat is in the knuckles.
Place cooked lobster meat in the fridge in a bowl to cool

Lobster Bisque:
Sorry lobster lovers, I cannot give away this secret recipe.
A few tips though: Start by using the leftover lobster shells as your base in a large pot with carrots, celery and onions.
Have fun and try out different ingredients until you perfect your own bisque!

In a large serving bowl place your fries, then cheese curds, top with a generous serving of lobster bisque gravy, add the cooked lobster meat and finish with a sprinkle of chopped chives.


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