It’s Thursday afternoon and I receive a message from my friend telling me its boys night tomorrow and we are going to drink, play some FIFA11 on PS3, and eat some pizza, “ou zekette” (porchetta in the barese dialect…? I don’t get it either) with some homemade bocconcini and sopressata…sounds awesome! I’m in!
Friday, 10am, text received “Oooohhhh I can’t eat meat today.” Why? “Cause my mother says we can’t eat meat on Fridays from lent to easter” Your mother ate my **** last friday….at which point the conversation degenerated into juvenile and yet still amusing banter about each others mothers for the next 10 minutes. After we got the mother jokes out of the way, we started to brainstorm on what we could eat, my first answer was, I can still eat porchetta and pizza wtf do I care? Eat Nutella and bread. This was the point when the conversation took a U-turn, that sly prick throws out, why don’t you make lobster poutine like Chuck from Garde Manger and Chuck’s Day Off? This sounded like a challenge to me, I’ve never done poutine of any kind, let alone lobster poutine. So here I was contemplating vegetarian pizza or lobster poutine??? F@ck that, its poutine time!
Here is my recipe, steam the lobsters in a large pot, make sure there is enough water to use for a broth but not so much that you are boiling the lobsters with about 1 tablespoon of salt. Clean and shell the lobsters and put the heads and shells back into the pot so that we can make a lobster stock. Let the stock boil (30 mins) so that the lobster can infuse the water with its sweet and buttery lobsteryness. Now, start your roux, using about 125g of butter and adding flour and continually stirring until the mixture is thick but smooth, keep stirring the roux until you get to the desired color you like for your roux. I personally like a medium-brown roux which gains a little extra flavor, as Chef Michael Smith always says, brown equals flavor. Once the roux is ready start adding your lobster stock and keep stirring, and keep on adding the stock until you reach the desired consistency for your gravy, it should coat a spoon. While all this is going on start frying some potatoes, it would be a great help to have someone help fry the potatoes so that it goes faster and also so that all the ingredients are hot when you are assembling your dish. This is where I thank Graziano and his mother for raising him into a good boy; he helped me with the potatoes and also with cleaning the lobsters. If you let the gravy stand for a little you will get a nice film on top, just clean it off and start assembling your dish. This is what mine looked like. Next time it will be even better….it will be foie gras and lobster poutine!
The wine I paired this dish with was a 2009 Hugel’s Gentil wine which is an Alsatian wine made from a blend of the grapes that are grown in the area. It is 45% Gerwurz, 20% Riesling, 15% Pinot Gris, 10%
, & 10% Sylvaner. I generally like Alsatian wines, I find they are fresh, acidic and usually of very good quality for the price point. This wine costs about $17 and it packs quite a punch. It’s fresh, with aromas of pears, green apples, and white flowers. On the palate it has a nice acidic vein with green apple, pear and loads of mineral and stony flavors. This was a great complement to the heavy and decadent lobster poutine, it cleaned the palate and got you ready for another bite of lobster, gravy, cheese curds and French fries! I will definitely be buying more of this one. P2Q 4.5/5.