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