Grilled Lobster Poutine
- 4 russet potatoes, large
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 2 15 ounce cans lobster stock
- 1 tablespoon extra virgin olive oil
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon ground black pepper
- 2 lobster tails, about 6 to 8 ounces each
- 1 cup cheese curds
- Kosher salt and freshly ground black pepper
Cut the potatoes lengthwise into halves, quarters, and eighths to yield half-inch thick fries.
Another Pint Please
“Throughout the last couple of decades, I Have kindled a passion for poutine. At exactly precisely the sum of time, I had no thought that it was dish wracking out of Canada. It took me awhile to wrap my thoughts to the fact our neighbors into the Great White North attracted us this enchanting fry delicacy Rush, AND my band.
For the uninitiated, poutine consists of french fries, topped with gravy that is brown and cheese curds. If you’ve never ever been aware of it, fear not, it is starts trace back into many starts from the 50’s and 60’s, plus it’s just been in the Merriam-Webster Collegiate Dictionary since 2014.
I do understand it has always felt like an elderly pal, although I forget where I experienced poutine. In case the name failed to hit a bell, then the menu of double baked sausage topped with brown gravy covered with cheese curds did. It isn’t an appetizer. It is Really a meal.
There are just two locations with poutine available on the menu. Now there are just three if you count my own backyard. Like all points, poutine is riffed correct and right abandoned. Mine is not any different, as not merely is it grilled, it has lobster. It really is an one in the and a meal, As I mentioned. Offering you, Canada. I salute you.”
Pints, Forks & Friends
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