For the gravy: Sautee the onion, pepper and carrot in the butter in a saucepan until slightly caramelized. Add the garlic, salt, cayenne and white pepper and cook for 3 more minutes. Add flour and mix well, cooking for a few more minutes. Add Jagermeister and brandy and reduce slightly. Add lobster stock and bring to a boil. Cook at a gentle simmer for 20 minutes. Add cream and cook for an additional 15 minutes at a gentle simmer. Blend in batches and season to taste with salt and pepper. Set aside until needed.
For the poutine: Cook the lobster in a steamer, 11 minutes, or place lobster into salted boiling water and cook for 12 minutes once water returns to a boil. Meanwhile, cook your fries until crispy (we recommended cooking them twice in a fryer and allowing them to cool completely between cookings). Season fries with salt and pepper.
Heat up the lobster gravy. (It is essential that the gravy is very hot so it melts the cheese curds.)
Cut the lobster in half and remove the tamale (green stuff), then crack the claws and place on a large platter cut-side up with a gap in the middle. Pile up the hot, seasoned and crispy fries in the gap between the two lobster halves. Load on a generous serving of cheese curds and ladle on some steaming hot lobster gravy. Garnish with finely chopped chives. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
Recipe courtesy of Pelican Seafood Market and Grill, Ottawa, Canada