Lobster Poutine made world famous by "Iron Chef" Chuck Hughes

“When we opened the restaurant, we had a weekly lobster dish, such as lobster pot pie, lobster risotto or General Tao lobster,” says Chuck Hughes. “But back in the kitchen the boys always used to make themselves fries with lobster gravy and cheese curds. Voilà—a classic was born.” 

Prep: 15 min-  Cook: 30 mins-  Serves: 4-  4 lobsters, each 1 to 1½ lb (500 to 675 g)  -  4 cups (1 L) lobster stock-  2 Tbsp (30 mL) butter salt and freshly ground pepper canola or peanut oil for deep-frying-  6 Yukon Gold potatoes (unpeeled), julienned 1 lb. (450 g) cheese curds finely chopped chives, for garnish

1. In a large pot of boiling salted water, cook the lobsters for 2 minutes. Cool in ice water. Remove meat from the shell and set the lobster meat aside. (If you do this ahead of time, chill the lobster meat and use the shells for making the lobster stock.)

2. For the gravy, reduce the lobster stock by half until it is thick enough to coat a spoon. Whisk in the butter, a spoonful at a time. Season with salt and pepper. Add the lobster meat and gently reheat it while you make the frites.

3. For the frites, heat the oil in a deep fryer or large, deep pot to 300°F (150°C).

4.    Dunk the potatoes in the hot oil for 2 to 3 minutes to blanch them. Drain and let sit for a few minutes. Heat the same oil to 350°F (180°C). Cook the frites 2 to 3 minutes more, until golden and crispy. Drain on paper towels and season with salt and pepper.

5. Top the frites with the cheese curds and lobster gravy. Garnish with chives.

Nova Scotia Lobster Chowder

This is a rich chowder packed with plenty of lobster. It can be served in small cups for a very special first course or in larger bowls as the centrepiece of an informal supper. The sour cream adds an unexpected and delicious tartness.

1⅔ cups potatoes, peeled, diced & cooked - 400 mL
2 tbsp butter - 25 mL
1½ cups onions, peeled & minced finely - 375 mL
2 tbsp dried thyme leaves - 25 mL
1½ tsp celery salt - 7 mL
¼ tsp black pepper - 1 mL
¾ cup sour cream - 175 mL
1½ cup whipping cream - 375 mL
1 cup milk - 250 mL
2 cups Nova Scotia lobster meat, cooked & chopped, plus juices
500 mL


  1. In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook.
  2. Stir in the thyme (use up to 2 tbsp according to your tastes), celery salt and pepper, and then the cooked potatoes.
  3. In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice.
  4. Add to potato mixture and stir gently. Heat through but do not boil.

Makes 6 servings.

Dana’s Lobster Cucumber Crostini from “The Great Lobster Cookbook”
by Chef Matt Dean Pettit

Almost as easy as 1, 2, 3. This is the ultimate versatile dish: perfect for a dinner party appetizer or a snack on the couch with a beer in hand. It’s best served cold.

45 ml (3 tbsp) Sriracha Mayo (recipe follows)
1 live lobster (about 625 g/1 1/4 lb.), boiled and meat removed, or 2 fresh frozen lobster tails, baked and meat removed. 
1 lemon
10 ml (2 tsp) Old Bay Seasoning or your favourite seafood seasoning
1 English cucumber
Prepare Sriracha Mayo.

Chop lobster meat into chunks and place in a medium bowl. Squeeze lemon over lobster to cover it in juice, then sprinkle with seafood seasoning. Cover and place in refrigerator to chill for at least 30 minutes and no more than 6 hours, as the citrus will cook the lobster meat.

Meanwhile, cut cucumber into 1-cm (1/2-inch) thick slices and place in refrigerator to keep cold. When ready to serve, place cold cucumber pieces on a serving plate and top each one with lobster meat.

Garnish with a drizzle of Sriracha Mayo.      

Makes 6 servings.

Sriracha Mayo: 30 ml (2 tbsp) Sriracha sauce - Juice of 1/2 lemon - 30 ml (2 tbsp) mayonnaise - Kosher salt and freshly ground pepper, to taste. In a mixing bowl, combine Sriracha sauce with lemon juice and mayonnaise. Season with salt and pepper. Mix well. Transfer to an airtight container and refrigerate for up to 4 days. Makes about 50 ml (1/4 cup).


Lobster Deviled Eggs from “The Great Lobster Cookbook”
by Chef Matt Dean Pettit

Pettit suggests you start prepping this recipe about four hours in advance. The longer you keep the egg whites in the beet juice, the richer and more amazing the dark purple-reddish colour will be. If you’re in a hurry, you can buy a jar of sliced beets and soak the egg whites in that liquid instead of roasting whole beets.

6 beets
15 ml (1 tbsp) olive oil
1 live lobster (about 625 g/1 1/4 lb), 6 eggs
15 ml (1 tbsp) white vinegar
5 ml (1 tsp) kosher salt
30 ml (2 tbsp) mayonnaise
15 ml (1 tbsp) Dijon mustard
5 ml (1 tsp) smoked paprika
Kosher salt and freshly ground pepper, to taste
1 bunch chives, finely chopped

Preheat oven to 200 C (400 F). In a bowl, toss beets in olive oil, season with salt and pepper and wrap in aluminum foil. Bake for 2 hours or until soft. Remove beets from oven and peel while hot. Cut each beet into quarters and set in a bowl of ice water for 2 hours. Finely chop lobster meat and place in a bowl.

In a heavy 3-l (3-qt) saucepan, cover eggs with 7.5 cm (3 inches) of cold water, then add vinegar and salt. Partially cover saucepan and bring water to a rolling boil. Cook for 8 to 10 minutes. Remove from heat and let stand, covered, for 10 minutes.

Transfer eggs to a bowl of ice water to stop cooking process. Let stand for 5 minutes. Peel eggs and cut in half lengthwise. Using a spoon, carefully remove yolks and place in a small bowl. Carefully place whites in beet juice bowl. Mash yolks with back of a fork, and add mayonnaise, mustard and paprika. Stir until smooth.

Season with salt and pepper. Place yolk mixture in a food processor and add chopped lobster meat. Blend until smooth.

Place lobster-egg mixture in a piping bag or a small sealable plastic bag with one bottom corner snipped off. Pipe some lobster-egg mixture into each egg-white half. Garnish with chives and serve immediately.

Makes 6 servings.

Lobster and Tenderloin Skewers from “The Great Lobster Cookbook”
by Chef Matt Dean Pettit

The ultimate surf ‘n’ turf. Make these for your next dinner party to give your guests the best of both worlds. You can use any colour of pepper and other vegetables such as onions and even grill the lemon for an additional burst of flavour. Pettit recommends pairing these skewers with baked potatoes loaded with bacon, sour cream, shredded cheddar cheese and green onions.

2 fresh frozen lobster tails, parboiled and meat removed
30 ml (2 tbsp) extra-virgin olive oil
15 ml (1 tbsp) red wine vinegar
Juice of 1 lemon
30 ml (2 tbsp) finely chopped fresh thyme
Kosher salt and freshly ground pepper, to taste
250 g (8 oz) beef tenderloin
1 yellow bell pepper, roughly chopped
7 ml (1 1/2 tsp) smoked paprika
Vegetable or canola oil

If using wooden skewers, place in cold water to soak for at least 1 hour before you plan to serve dinner. (If you want to make these often, Pettit suggests you buy metal skewers. Not only will you always have skewers on hand, you will also be able to skip the wooden skewer soaking stage.)

Cut lobster tail meat pieces into large cubes and place in a bowl. Set aside. In a large mixing bowl, combine olive oil and red wine vinegar with lemon juice and thyme. Season with salt and pepper and whisk together. Set aside.

Cut beef tenderloin into large cubes, roughly the same size as lobster meat, and place in marinade. Add lobster meat, cover, and refrigerate for a minimum of 2 hours to marinate.

Preheat grill to medium heat (around 180 C/350 F).

Spike a piece of beef on a skewer, followed by a cube of lobster meat and then a piece of bell pepper. Continue in this way until skewer is full, then sprinkle with smoked paprika. Repeat with remaining skewers until all the meat has been used.

While grill is warming, season grate with a little oil to ensure meat does not stick. Grill skewers for 3 minutes on each side or until fully cooked. Watch carefully to ensure they don’t burn. Serve immediately.

Makes 4 servings.