LOBSTER POUTINE WITH GRAVY

INGREDIENTS

DIRECTIONS

• Thaw lobster in refrigerator. Remove all meat from shell. Chop the fully cooked meat and reserve shells for stock.
• To make a lobster stock, in a pot cover lobster shells with water, add salt and cook for 20 minutes. Remove shells and discard, reserving the liquid stock.
• To make the lobster bisque gravy, in a sauté pan melt butter over medium-high heat and sauté shallots, onions, and garlic for one minute. Stir in flour cooking until slightly golden brown to make a roux. Deglaze the pan with white wine. Add Worcestershire and thyme and sauté for another minute. Deglaze the pan with the sherry. Add the paprika and 1 cup of reserved lobster stock and combine well. Stir in tomato paste and add the bay leaves. Simmer for 10 minutes. Whisk in heavy cream and simmer on low heat until sauce thickens.
• To make the French fries, blanch raw cut potatoes in salted water for 5 minutes, remove and pat dry. Heat deep fryer oil to 350° F and fry potatoes until crispy, golden brown. Drain on paper lined plate, season with salt and pepper to taste.
• To serve, place French fries in a large serving bowl. Top with cheese curds, chopped lobster meat, and lobster bisque gravy. Garnish with fresh parsley or chives and a drizzle of white truffle oil (optional).