Lobster Poutine Chef Mark McEwan

Lobster Poutine served at Feast and Frolic Thursday September 13th by Chef Mark McEwan

Serves 2

  • 2 c. clarified butter
  • 2 egg yolks
  • 1 tbsp gastrique (recipe below)
  • 1/2 tsp lemon juice
  • 3 drops Tabasco and Worcestershire Sauce
  • Pinch of salt and white pepper
  • 1 tbsp tarragon
  • 1 1 1/4 lb live lobster, parboiled and shelled with the tail reserved
  • 1tbsp chopped chives


  • 1 c. white wine
  • 1/2 c. red wine vinegar
  • 2 shallots, sliced
  • 2 bay leaves
  • 2 tsp kosher salt
  • 1 tsp granulated sugar
  • 1 tsp peppercorns

Par cook the french fries (recipe to follow)

Combine all ingredients, bring to a boil, then simmer gently to reduce by half. Strain and cool. Keeps indefinitely in the refrigerator.

Heat half the butter to 120 F (50 C). Place a stainless steel bowl over a pot of simmering water, add the egg yolks and gastrique, and whisk until the mixture thickens and turns pale yellow. Remove bowl from heat and while whisking continuously, slowly add the warm butter. Stir in lemon juice, Tabasco, Worcestershire, salt and pepper, tarragon and set the bernaise aside in a warm place.

Heat the remaining butter to 170 F (75 C). Cut the lobster meat into bite size pieces and add to the butter to heat through.

Finish cooking the french fries, then drain and toss with salt. 

To plate:

Scatter some of the chopped chives on top of plate. Add half the fries, then scatter half the butter poached lobster and dabs of bernaise on top. Make another layer finishing with a generous mattering of bernaise, and finally remaining chives. 

Perfect French Fries

  •  2 large Yukon Gold potatoes scrubbed clean
  • Canola or Peanut Oil for deep frying

Trim one side of the potato so they sit flat and stable on the cutting board. Slice them into desired French fry size and then plunge them into ice cold water. Soak for a few hours at least – and ideally overnight – changing the water periodically.

Meanwhile, heat the deep fryer to 325 F (160 C). Dry the French fries well with a kitchen cloth and then blanch them in the hot oil until they wilt. Drain on paper towels. Raise heat on the deep fryer to 400 F (200 C). Fry the blanch French Fries until bronzed and crisp. Drain and toss with salt.

If you don’t have a deep fryer use a large pot with at least 3 inches of oil and monitor the temperature with a candy thermometer.