Mordus Poutine Recipe

Rinse cut potatoes under cold water until water runs clear to remove excess starch. Pat completely dry with kitchen towels.

Heat vegetable oil in a deep fryer or heavy pot to 300°F (150°C). Blanch the fries in batches for 4–5 minutes until soft but not colored. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches until golden-brown and crisp, 2–3 minutes. Drain on paper towels, immediately season with kosher salt and black pepper. Keep warm in a low oven (200°F/95°C) while finishing remaining components.

Clarify butter: melt unsalted butter in a small saucepan over low heat. Spoon off foam and pour off clear butterfat, leaving milk solids behind. Keep warm.

In a heatproof bowl (or the top of a double boiler) whisk the egg yolks with lemon juice and white wine until combined.

Set bowl over gently simmering water (make sure bowl does not touch water). Whisk constantly until mixture thickens slightly and is warm to the touch (about 3–4 minutes).

Remove bowl from heat. Very slowly drizzle warm clarified butter into the yolk mixture while whisking continuously to emulsify. Start drop by drop, then increase to a thin stream as sauce thickens. If sauce becomes too thick, whisk in 1–2 tsp warm water to adjust consistency.

Whisk in lobster stock (if using), salt and cayenne. Taste and adjust seasoning with a little more lemon or salt if needed. Keep sauce warm (not hot) until serving; rewarm gently over very low heat or in a thermos.

If lobster tail is raw, steam or poach it: bring 1 inch of salted water to a simmer in a skillet, place lobster tail flesh-side down, cover and steam 6–8 minutes until opaque (internal temp 135–140°F). If using pre-cooked, warm gently in a 300°F oven for 4–6 minutes. Split the butterfly tail along the center and gently fan it out.

Warm Nordic shrimp briefly in a skillet with a teaspoon of butter over medium heat just until warmed through, 1–2 minutes. Do not overcook.

Assemble poutine: divide fries onto two plates. Scatter cheese curds evenly over the hot fries so they begin to soften.

Spoon a generous amount of warm lobster Hollandaise over the fries and curds, allowing it to coat and partially melt the curds.

Top each plate with half of the butterfly lobster tail (arranged on top of fries) and distribute Nordic shrimp across the poutine.

Garnish with chopped chives, a light dusting of smoked paprika, and microgreens or parsley. Serve immediately with lemon wedges on the side.