Lobster Poutine
Tulip Festival, Ottawa Ontario Canada
1 bag of frozen sweet potato fries (18 oz.)
Spread the frozen fries out in a single layer on a parchment-lined baking sheet. Bake according to the package directions.
3 T. butter
1 garlic clove, grated or pressed
3 T. flour (can use gluten-free flour)
¾ c. seafood stock
¾ c. milk (1%)
4 oz. gruyere cheese, grated
4 oz. fontina cheese, grated
1 tsp. Old Bay spice seasoning
Salt and pepper to taste
Melt the butter in a medium saucepan over medium-low heat. Allow the butter to turn golden brown and nutty.
Add in the garlic and cook for a few seconds or until fragrant. Whisk in the flour and cook the roux for 2 minutes.
Slowly whisk in the stock and the milk. Stirring frequently, bring the mixture to a gentle simmer, and cook until thickened, about 3-5 minutes total. (Can be made to this point ahead, kept chilled overnight, then reheated.)
Lobster
2 T. butter
14 oz. frozen cooked lobster claw and knuckle meat, thawed (may chop into bite-sized pieces if desired)
Melt the butter in a small saucepan and add the lobster meat. Toss to coat in the butter and heat until warmed through, about 2 minutes. Keep warm until you are ready to assemble.
Pile the hot fries into a baking dish (or heat-proof serving dish). Top with the lobster meat and pour the cheese sauce over everything. Serve immediately.