Bc Seafood Chowder Poutine

LOBSTER POUTINE

Steps:

• For the gravy: Sautee the onion, pepper and carrot in the butter in a saucepan until slightly caramelized. Add the garlic, salt, cayenne and white pepper and cook for 3 more minutes. Add flour and mix well, cooking for a few more minutes. Add Jagermeister and brandy and reduce slightly. Add lobster stock and bring to a boil. Cook at a gentle simmer for 20 minutes. Add cream and cook for an additional 15 minutes at a gentle simmer. Blend in batches and season to taste with salt and pepper. Set aside until needed.
• For the poutine: Cook the lobster in a steamer, 11 minutes, or place lobster into salted boiling water and cook for 12 minutes once water returns to a boil. Meanwhile, cook your fries until crispy (we recommended cooking them twice in a fryer and allowing them to cool completely between cookings). Season fries with salt and pepper.
• Heat up the lobster gravy. (It is essential that the gravy is very hot so it melts the cheese curds.)
• Cut the lobster in half and remove the tamale (green stuff), then crack the claws and place on a large platter cut-side up with a gap in the middle. Pile up the hot, seasoned and crispy fries in the gap between the two lobster halves. Load on a generous serving of cheese curds and ladle on some steaming hot lobster gravy. Garnish with finely chopped chives. Serve immediately.