Elevate your poutine game with our indulgent New Brunswick Lobster Poutine recipe, featuring tender chunks of New Brunswick lobster smothered in a rich and savoury lobster sauce. This luxurious twist on the classic Canadian comfort food combines crispy New Brunswick french fries with cheese curds and a decadent lobster-infused gravy. The sauce, made from a flavourful base of onions, garlic, and tomato paste, gets a kick from cayenne pepper and depth from white wine, creating a velvety texture that perfectly coats each fry. Finished with a sprinkle of green onions for a fresh contrast, this dish is a true celebration of New Brunswick flavours that will delight your taste buds and impress your friends and family.

Ingredients 

  • 1 onion, thinly sliced
  • 3 garlic cloves, peeled
  • 2 tbsp (30 ml) vegetable oil
  • 1 tbsp (15 ml) tomato paste
  • 1/8 tsp cayenne pepper
  • ½ cup (125 ml) white wine
  • 4 cups (1 litre) New Brunswick lobster broth
  • 2 tbsp cornstarch
  • 1 tbsp (15 ml) cold water
  • 1 tbsp (15 ml) fish sauce
  • ½ lb (225 g) cooked New Brunswick lobster meat, chopped
  • 1 2/3 lb (750 g) frozen french fries from New Brunswick, cooked until crispy
  • 7 oz (200 g) cheese curds
  • 1 green onion, thinly sliced

Preparation

  • In a large pot over medium heat, cook the onion and garlic in the oil until lightly browned.
  • Add the tomato paste and cayenne and cook for 1 minute while stirring.
  • Deglaze with the wine and let it reduce by half.
  • Add the lobster broth and bring to a boil.
  • Let simmer over medium heat for 30 minutes.
  • In a small bowl, combine the cornstarch with the water and fish sauce.
  • In a fine mesh strainer, set over another pot and strain the sauce, pressing firmly with the back of a ladle to extract as much liquid as possible.
  • Discard the vegetables and bring the remaining sauce to a boil.
  • Add the cornstarch mixture and whisk to combine.
  • Simmer for 2 minutes.
  • Adjust the seasoning to taste.
  • Stir in the New Brunswick lobster meat and cook for 2 minutes until heated through.
  • Divide the fries among four bowls and garnish with the cheese curds, lobster sauce and green onion.

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