Lobster poutine

Few dishes are more Canadian than poutine, which combines French fries, gravy and cheese curds. This recipe takes the traditional favourite to the next level by adding lobster and a white wine sauce.

Skill level
Cooking time
45 minutes
4 servings

1 onion, thinly sliced

3 garlic cloves, peeled

2 tbsp (30 ml) vegetable oil

1 tbsp (15 ml) tomato paste

1/8 tsp (0.5 ml) cayenne pepper

½ cup (125 ml) white wine

4 cups (1 litre) lobster broth

2 tbsp (30 ml) cornstarch

1 tbsp (15 ml) cold water

1 tbsp (15 ml) fish sauce

½ lb (225 g) cooked lobster meat, chopped



1 2/3 lb (750 g) frozen French fries, cooked until crispy

7 oz (200 g) cheese curds

1 green onion, thinly sliced

1. In a large pot over medium heat, cook the onion and garlic in the oil until lightly browned.

2. Add the tomato paste and cayenne and cook for 1 minute while stirring.

3. Deglaze with the wine and let it reduce by half.

4. Add the lobster broth and bring to a boil.

5. Let simmer over medium heat for 30 minutes.

6. In a small bowl, combine the cornstarch with the water and fish sauce.

7. Set a fine mesh strainer over another pot and strain the sauce, pressing firmly with the back of a ladle to extract as much liquid as possible.

8. Discard the vegetables and bring to a boil.

9. Add cornstarch mixture and whisk to combine.

10. Simmer for 2 minutes. Adjust the seasoning to taste.

11. Stir in the lobster and cook for 2 minutes until heated through.

12. Divide the fries among four bowls and garnish with the cheese, lobster sauce and green onion.

Chef’s Tips

Layer cheese curds and lobster in your bowls to make the last bite of poutine as satisfying as the first!