As if poutine wasn’t decadent enough — an indulgence of crispy fries, thick gravy and cheese curds — we’ve amped up the luxuriousness with fresh lobster, salty bacon, diced tomatoes and, of course, loads of gravy. This secretly easy-to-make weekend meal is worth every cheesy, lobster-filled bite.

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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45
Serves: 2 to 4

Ingredients:

For the Fries:
3 russet (baking) potatoes, skin intact, cut lengthwise into 1/2-inch strips or wedges
2 Tbsp extra-virgin olive oil
1/2 tsp salt

For the Toppings:
11/2 cups cooked lobster meat, torn into bite-sized pieces
200 g poutine cheese curds
2 strips cooked bacon, chopped
1 plum tomato, seeded and diced
1 Tbsp chopped fresh parsley
1 cup gravy, heated

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Directions:

For the Fries:
1. Preheat oven to 375ºF.
2. On a large baking sheet, toss all potato ingredients until potatoes are evenly coated.
3. Roast for 25 to 30 minutes until potatoes are tender when pierced with a fork and golden brown on the bottom.

Assembly:
1. On a warm platter, add a bed of fries. Top with lobster, cheese curds and bacon, if using. Ladle over hot gravy (use as much as you like; there may be extra). Garnish with chopped tomatoes, parsley. Serve immediately.

Love poutine? Learn more about the iconic Canadian dish with these 9 fun facts.