LOBSTER BISQUE POUTINE

Serves: 2-4

1/2 cup (125 mL) of Matty’s Seafood Lobster Bisque (available at Loblaws, Longos or Sobeys) 6 large Yukon Gold potatoes 2 cups (500 mL) canola oil 5 oz (142 g) frozen lobster 1 cup (250 mL) cheese curds 1 tbsp (15 mL) fresh chives, finely chopped

1. Remove lobster bisque from package and heat, reducing it for 10-15 minutes on medium high heat or until thick.

2. Wash the potatoes. Cut into long rectangular pieces for fries. Submerge the cut potatoes in water to pull all the starch from them. Sit in the water for about 30 minutes. Dry off before frying.

3. Fill a deep-fryer or a mediumsized pot halfway with canola oil. Heat the oil to 350 F (175 C) then blanch the fries for 3-4 minutes. Remove the fries from the fryer or pot using a slotted spoon and place them on a sheet or a plate lined with a paper towel.

4. Once lobster has defrosted, roughly chop the lobster meat, place it in a bowl and set aside.

5. When ready for final cooking, bring the oil back to 350 F (175 C) and cook the fries for 2-3 minutes or until crispy and brown.

6. Place cooked fries in a large serving bowl and sprinkle them with sea salt. Top with cheese curds and lobster bisque. Add the chopped lobster meat and garnish with chopped chives. Serve immediately.