Lobster Poutine Recipe
Cheddar Mournay, Lobster Claws, House-Cut Fries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheddar Mournay Sauce
Lobster
House-Cut Fries
Method
Cheddar Mournay Sauce
- 1
Make the Roux
In a saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour to create a roux. Cook for about 2 minutes, stirring constantly until it’s a light golden color.
- 2
Add Milk
Slowly add the whole milk to the roux, whisking continuously to prevent lumps. Continue to cook for about 5 minutes, or until the mixture thickens.
- 3
Incorporate Cheese
Remove the saucepan from heat and stir in the sharp cheddar cheese until fully melted and smooth. Season with salt, black pepper, and cayenne pepper to taste.
Lobster Preparation
- 4
Heat Lobster
In a small skillet, melt 1 tablespoon of butter over medium heat. Add the cooked lobster claws and sauté for about 3-4 minutes until heated through. Set aside.
House-Cut Fries
- 5
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into thick fries, about 1/2 inch wide.
- 6
Fry the Potatoes
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the cut fries in batches and fry for 4-5 minutes until golden and crispy. Remove and drain on paper towels. Sprinkle with salt while still hot.
Assembly
- 7
Plate the Dish
On a serving plate, layer the house-cut fries, then generously pour over the Cheddar Mournay sauce. Top with the sautéed lobster claws.
- 8
Serve Immediately
Serve the lobster poutine hot, garnished with additional cheddar cheese if desired.