Get this delicious and easy-to-follow Lobster Poutine recipe at Haute Farms.
Recipe Courtesy of: Cilla Kirt
2 large egg whites
2 teaspoons paprika
Kosher salt and freshly ground pepper
2 pounds large Yukon gold potatoes, cut into 1/4-inch-thick fries
1 bunch scallions, chopped
3 cups chicken broth
1/4 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 1/2 cups lobster meat
4 ounces moist mozzarella cheese, diced
Preheat the oven to 425 degrees F. Coat 2 baking sheets with cooking spray. Whisk the egg whites, paprika and 1/2 teaspoon each salt and pepper in a large bowl. Add the potatoes; toss to coat. Let the excess egg drip off, then spread out on the baking sheets. Mist with cooking spray and bake, flipping halfway through, until golden and crisp, 20 to 30 minutes.
Meanwhile, in a large skillet add 1/2 cup chicken broth. Whisk in the flour until smooth, then gradually whisk in the remaining 2 1/2 cups broth and the Worcestershire sauce. Simmer, whisking occasionally, until thickened, 6 to 8 minutes. (Add up to 1 cup water if the gravy is too thick.)
Scatter the mozzarella and lobster pieces evenly over the a layer of fries. Add another layer of fries and scatter remaining mozzarella and lobster pieces on top; top with the chopped fresh scallions.
The highlight here is the lobster so be sure to not over cook it to bring out the sweetness of this light yet decadent dish.
Per serving: Calories 485; Fat 16 g (Saturated 6 g); Cholesterol 119 mg; Sodium 981 mg; Carbohydrate 44 g; Fiber 7 g; Protein 42 g