Lobster & gruyere poutine

By Vanessa Gianfrancesco
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Step up your poutine game with this dish made with fresh lobster, homemade gravy, cheesy gruyere, and topped with chives. 




  • 6 tablespoons salted butter
  • 1 French shallot, finely chopped
  • ½ cup white wine
  • ¼ cup all-purpose flour
  • 1L chicken stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ground white pepper
  • 1 teaspoon ground garlic powder
  • Pinch of cayenne


  • 2 cups lobster meat, chopped
  • ¼ cup chives, finely chopped


  • 4 cups shoestring frozen french fries
  • 2 cups gruyere cheese



  1. In a sauté pan on medium-high, melt salted butter and add all-purpose flour and whisk together until the two combine and form a thick paste-like consistency (about 4-5 minutes).
  2. Add in chicken stock and continue to whisk until the flour and butter mixture melt into the chicken stock.
  3. Add in the Worcestershire sauce, ground white pepper, garlic powder and cayenne. Bring to a boil, then lower to a simmer and allow it to thicken until it coats a spoon (about 15 minutes). Continue to whisk to ensure a creamy consistency. Remove from heat, season with salt if necessary. Reserve and keep warm.


  1. In a separate sauté pan, melt butter and add in chopped lobster meat. Cook for 2-3 minutes or until the lobster is warmed through. Add chives, turn off the heat and reserve.


  1. Preheat oven to 450 degrees.
  2. Place french fries on a baking sheet and bake for about 15-20 minutes or until golden brown. Transfer to 2 bowls and season with salt.
  3. Add the gruyere cheese over the hot french fries, then add a couple of ladles of the gravy to cover the fries. Make sure the sauce is extremely hot to help to melt the cheese. Top with lobster and chive mixture. Tip: leave the edges without any sauce, this way you can have french fries with and without sauce.

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