That old rule about pairing seafood with cheese? Throw it out the window because this poutine is crazy good!
Directions for: Little Fin's Lobster Poutine
Ingredients
1 (1-lb) lobster
1 - 2 large white onions, finely chopped
4 stalks celery, finely chopped
3 - 4 medium carrots, finely chopped
1 - 2 medium leeks, chopped
10 medium cloves garlic, finely chopped
1 (13-oz) can tomato paste
1 cups long grain white rice
cup Old Bay seasoning
1 Tbsp smoked paprika
1 Tbsp black pepper
2 tsp garlic powder
Tbsp celery salt
1 lb(s) French fries
4 oz white Cheddar cheese curds
2 oz shredded mozzarella
cup butter
Directions
1. Drop lobster into a pot of boiling water and cook for about 9 minutes.
2. Remove from boiling water and set aside to cool.
3. Once cooled, crack shell lengthwise down the centre, removing the meat dont forget the claws. Set meat aside.
4. In a large pot over medium heat, combine lobster shells, onions, celery, carrots, and leeks.
5. Add tomato paste, garlic, Old Bay seasoning, smoked paprika, black pepper, garlic powder, and celery salt.
6. Continue stirring and cooking for 5 minutes.
7. Add enough water to just cover all ingredients.
8. Bring pot to a boil, lower heat, and simmer for 2 hours.
9. Strain stock through a fine mesh strainer, reserving liquid stock and discarding solids.
10. Add rice to the pot and cook for 30 minutes, until rice is tender.
11. Transfer stock and rice to a food processor or blender and process until smooth.
12. Pass broth through the strainer a second time, reserving liquid and discarding any solids.
13. Preheat oven to 220F.
14. Fry or bake French fries until crispy.
15. In an oven-safe bowl, top fries with cheese curds and mozzarella.
16. Bake in the oven until cheese is melted.
17. In a medium saucepan, heat butter; add lobster meat and stir and cook until lobster meat is heated throughout.
18. Top poutine with lobster meat and ladle warm gravy over top.
Tips and Substitutions
Leftover gravy will keep for up to 1 day if covered and refrigerated. Leftover stock will keep for 3 to 4 days if refrigerated. Stock may also be frozen for later use.
Source and Credits
Courtesy of Michael Steh of Little Fin
See more: Cheese, Comfort Food, Main, Potatoes, Rice/Grain, Seafood, Shellfish, Vegetables