By: Chef Dennis Johnston
(POSTED: April 27, 2011)

Nova Scotia Lobster Poutine


2 oz (60 g) fresh Nova Scotia lobster tail (cut into bite-size pieces)
1/2 oz (16 g) Fox Hill Cheese Curds
1 oz (25 g) Socca Fries
2 Tbsp (30 ml) mounted butter (beurre monte)

Socca Fries
4 oz (125 g) chickpea flour
2 cups (500 ml) water
salt, to taste

Beurre Monte
1/2 cup (75 ml) water
10 oz (300 g) unsalted butter
salt, to taste


Socca Fries
Heat the water in a pot. Thicken the water with the sifted chickpea flour. Season when it has become quite thick. Pout into a container and let cool. Cut into French Fry shapes. Deep fry the "fries" in canola oil until they are crisp on the outside and molten on the inside.

Beurre Monte
Heat the water and salt in a pot. Gradually incorporate the butter, whisking as you add. Once you have an emulsion you are ready to go. Do not overheat, as this will break the emulsion.

After making the Socca Fries and the Beurre Monte it is time to assemble. Turn your broiler on. Heat the lobster in the Beurre Monte. Place some of the curds in the bottom of a small bowl. Place the "fries" on top of the curds. Spoon the lobster over the fries and place the rest of the curds on top of the lobster. Spoon the beurre monte over the lobster and heat under the broiler until the curds on top have melted a bit.

Garnish with something beautiful and serve. Bon Apetit!

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