Lobster Poutine

Rich gravy, gooey cheese curds and lobster? These tasty components to Chuck Hughes' lobster poutine recipe helped the Montreal native win the "Iron Chef America" competition. Here's how to make this easy, comfort classic infused with Quebecois flavour.

• 2 large lobsters (1 ½ lbs each), keep the shells for the lobster base
• 4 cups of lobster base sauce (see recipe below)
• 2 tablespoons butter (30ml)
• 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

Directions

In 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 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 148C (300F) 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 and cheese curds. Pour the lobster sauce over top.

Note: Reserve shells to make another lobster base sauce.

Yields: 4 servings

Prep time: 15 minutes

Cooking time: 30 minutes

Lobster Base

This delicious lobster base is easy, even for novice cooks, and delivers extraordinary flavour.

• 2 large lobsters, shells (1 ½ lbs 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 (4L)
• Sea salt

Directions

In a saucepan on medium heat, heat oil and sauté the onion, carrot, celery and garlic for 5 minutes, while stirring constantly. Next, add the lobster shells, rosemary, thyme, peppercorns and ketchup 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: 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).

Yields: 4 cups (1 Litre)

Prep time: 15 min

Cooking time: 3 hours