Seafood Poutine Recipe

Prep potatoes

Cut potatoes into 1/3–1/2-inch fries. Rinse under cold water until water runs clear to remove excess starch. Pat completely dry with kitchen towels.

First fry (blanch)

Heat half of the oil in a heavy pot or deep fryer to 300°F (150°C). Fry potatoes in batches for 4–5 minutes until softened but not browned. Remove and drain on paper towels. Let cool at least 10 minutes.

Second fry (crisp)

Raise oil temperature to 375°F (190°C). Fry blanched potatoes in batches until golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with 1 tsp kosher salt and 1/2 tsp black pepper.

Season seafood

Pat shrimp and scallops dry with paper towels. Toss lobster, shrimp and scallops with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Sear scallops and shrimp

Heat 1 tsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add scallops spaced apart and sear 1.5–2 minutes per side until golden; remove to a plate. Add shrimp and cook 1–1.5 minutes per side until pink and opaque; remove.

Finish seafood

Lower heat to medium, add remaining 1 tbsp butter and minced garlic to skillet; cook 30 seconds until fragrant. Return lobster meat to skillet and add lemon juice and half of the chopped parsley. Stir just to warm lobster through (about 1–2 minutes). Season to taste and remove from heat.

Sweat aromatics and tomatoes

In a small saucepan over medium heat, melt 1 tbsp butter. Add minced shallot and cook 2 minutes until translucent. Add tomatoes and cook 2–3 minutes until they begin to soften.

Deglaze and reduce

Add 1/4 cup white wine (or stock) and 1/2 cup fish stock. Stir in 1 tsp tomato paste and 1/2 tsp Dijon mustard. Bring to a gentle simmer and reduce by about a third, 3–4 minutes, to concentrate flavor.

Finish sauce

Stir in 1/2 cup heavy cream and simmer 2–3 minutes until slightly thickened. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. If desired, strain for a smoother sauce. Keep warm until plating.

Divide hot fries among 4 shallow bowls or plates (about 6 oz fries per serving). Scatter cheese curds evenly over the fries while fries are still hot so the curds begin to soften.

Ladle warm tomato-cream sauce over the fries and cheese curds, using enough to moisten and melt curds (about 2–3 tbsp per serving).

Top each plate with the seared scallops, shrimp (1–2 pieces), and warmed lobster meat. Spoon any remaining pan juices from the seafood over the top.

Garnish with remaining chopped parsley, chives, and a pinch of lemon zest if using. Serve immediately so fries remain crisp and cheese curds are melty.