On 8/23/2014 1:45 PM, graham wrote:
> Classic Poutine from Quebec is a dish of chips, gravy and curd cheese,
> the latter having that awful "screechy" texture on the teeth. This
> recipe was in the Calgary Herald and uses marscapone and looks a lot
> more palatable, at least to me!
> Au Pied de Cochon in Quebec City makes a version with foie gras.
> Graham
> LOBSTER POUTINE
> Meaty lobster tails work well for this, but if you prefer West Coast
> seafood, crab would likely make a fine substitute.
>
> Lobster Nage
> €¢ 2 live lobsters (or lobster tails)
> €¢ canola oil
> €¢ 1 onion, julienned
> €¢ 1 fennel bulb, julienned
> €¢ 1 carrot, chopped
> €¢ 2 celery ribs
> €¢ 1/2 head garlic
> €¢ 1 bay leaf
> €¢ 2 sprigs fresh thyme
> €¢ 3 peppercorns
> €¢ 1/4 cup tomato paste
> €¢ 1/2 bottle white wine
> €¢ 1/4 bottle brandy
> €¢ 1 L water
> €¢ 1 cup unsalted butter
> Fries
> €¢ 1 1/2 lbs. russet potatoes
> €¢ canola oil, for cooking
> €¢ kosher salt
> €¢ 2-4 oz mascarpone cheese
>
> 1. To make the lobster nage, boil the lobsters for 9 minutes, then cool
> in an ice bath. Remove the meat and cut into bite-sized pieces,
> reserving the shells. Drizzle the lobster shells with canola oil and
> roast, making sure to develop as much good caramel colour on the lobster
> and the bottom of the pan as you can.
> 2. In another pan, sauté the veggies in a drizzle of oil until soft and
> starting to caramelize. Add the brandy and reduce by half. Add the wine
> to the lobster shells and reduce by half.
> 3. Add veggie mixture to the pot with the shells, making sure to get all
> the browned bits from the bottom of the pan. Add herbs, tomato sauce and
> water and simmer for 2 hours.
> 4. Once stock has simmered, strain through a fine sieve. Then bring 1
> cup of stock to a boil, pour into a blender. With blender running, add
> butter one piece at a time until the sauce coats the back of a spoon.
> Season with salt and pepper and add the chunks of cooked lobster.
> 5. To make the fries, heat a few inches of oil to 325ËšF and cook
> potatoes until limp, with no colour. Transfer to paper towels to cool.
> Heat oil to 375ËšF and cook potatoes again until brown and crisp; season
> with salt.
> 6. To assemble, place freshly cooked fries in shallow bowls and top with
> dollops of mascarpone and chunks of lobster. Pour sauce over top.
> Serves 8.
> © Copyright (c) The Calgary Herald


I would never think of ruining a decent lobster by turning it into
Quebec street food.

Steam my lobster in sea water and put it on a plate with a set of
crackers and picks and that's all this gal needs. Don't even want the
butter.

--
From somewhere very deep in the heart of Texas