Lobster Poutine Recipes

CREAMED HOT LOBSTER SANDWICH OR LOBSTER POUTINE

Creamed Hot Lobster Sandwich or Lobster Poutine image

Creamed lobster over buttered toast is comfort food at its best. This is a very popular recipe in southwestern Nova Scotia. You can also pour the creamed lobster over fries and mozzarella for a lobster poutine.

Provided by Sue

Categories Seafood Shellfish Lobster

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup butter
2 cups cooked lobster meat
1 teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon cornstarch
2 cups light cream, divided
8 slices bread
2 tablespoons butter, or as needed

Steps:

Melt 1/2 cup butter in a large frying pan over medium-low heat; cook and stir lobster into melted butter until heated through, about 5 minutes. Season with salt and pepper.
Whisk cornstarch and about 1 tablespoon cream together in a small bowl until smooth. Pour remaining cream into lobster, stir in cornstarch mixture; cook and stir until cream sauce comes to a simmer and thickens slightly, about 5 minutes.
Toast bread and spread with about 2 tablespoons butter. For each serving, pour some creamed lobster over one buttered piece of toast, top with another piece of toast, and pour more creamed lobster over the top.

Nutrition Facts : Calories 516.9 calories, Carbohydrate 29.9 g, Cholesterol 152.8 mg, Fat 32.1 g, Fiber 1.3 g, Protein 26.6 g, SaturatedFat 18.8 g, Sodium 1319.4 mg, Sugar 2.2 g

LOBSTER POUTINE

Lobster Poutine image

Provided by Food Network

Categories appetizer

Time 2h25m

Yield 4 appetizer servings or 1 main serving

Number Of Ingredients 18

Ingredients

2 cups chopped onion
1 cup chopped red pepper
1 cup chopped carrot
1/2 pound (2 sticks) butter
1 teaspoon minced garlic
2 teaspoons salt, or more to taste
1 teaspoon cayenne pepper
1/2 teaspoon ground white pepper
1 cup all-purpose flour
1/8 cup Jagermeister
1/8 cup brandy
2 liters lobster stock
1/2 cup heavy cream
One 1.25-pound lobster
10 to 12 ounces fresh-cut fries
Salt and pepper
3 ounces cheese curds
Finely chopped fresh chives

Steps:

For the gravy: Sautee the onion, pepper and carrot in the butter in a saucepan until slightly caramelized. Add the garlic, salt, cayenne and white pepper and cook for 3 more minutes. Add flour and mix well, cooking for a few more minutes. Add Jagermeister and brandy and reduce slightly. Add lobster stock and bring to a boil. Cook at a gentle simmer for 20 minutes. Add cream and cook for an additional 15 minutes at a gentle simmer. Blend in batches and season to taste with salt and pepper. Set aside until needed.
For the poutine: Cook the lobster in a steamer, 11 minutes, or place lobster into salted boiling water and cook for 12 minutes once water returns to a boil. Meanwhile, cook your fries until crispy (we recommended cooking them twice in a fryer and allowing them to cool completely between cookings). Season fries with salt and pepper.
Heat up the lobster gravy. (It is essential that the gravy is very hot so it melts the cheese curds.)
Cut the lobster in half and remove the tamale (green stuff), then crack the claws and place on a large platter cut-side up with a gap in the middle. Pile up the hot, seasoned and crispy fries in the gap between the two lobster halves. Load on a generous serving of cheese curds and ladle on some steaming hot lobster gravy. Garnish with finely chopped chives. Serve immediately.

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