Lobster poutine takes the Canadian classic and gives it a New England twist worth the splurge. Crispy fries get a dusting of Old Bay, a pile of buttery lobster, and a blanket of cheesy fontina and gruyere sauce. It is rich, gooey, and exactly the kind of indulgence you want once in a while.
Why This Lobster Poutine Is Worth the Splurge
- Crispy fries dusted with Old Bay for a Chesapeake kick
- Sweet, buttery lobster piled on top
- A creamy fontina and gruyere cheese sauce instead of curds
- Comes together fast with frozen fries
This dish leans on a few shortcuts so you can focus on the good stuff. Frozen fries keep it quick, and any shellfish on sale can stand in if lobster is out of reach.
Assemble and serve right away so the fries stay crisp under the warm cheese sauce.
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Why You’ll Love This Lobster Poutine
- This lobster poutine layers crispy fries, sweet lobster, and a melty cheese sauce in every bite
- The fontina and gruyere make a sauce that is nutty, smooth, and deeply savory
- Old Bay ties the seafood and fries together with that classic shoreline flavor
Ingredient Notes
Here are a few notes to help you shop and swap; you will find the exact measurements in the recipe card below.
- Cooked lobster meat is the star, but shrimp or another shellfish on sale works beautifully too
- Frozen fries keep this quick; homemade are great if you have the time
- Fontina and gruyere cheese melt into a smooth, nutty sauce that beats traditional curds
- Old Bay seasoning goes on the fries and in the sauce for that classic coastal flavor
For equipment you will want a sheet pan for the fries, a saucepan for the cheese sauce, and a small pan to warm the lobster. A whisk keeps the sauce lump-free.
How to Make Lobster Poutine
Making lobster poutine comes down to three easy parts: the fries, the sauce, and the lobster. Here is the quick overview before you check the card for the full method.
- Bake the fries per the package, then dust them with 1 teaspoon Old Bay
- Melt the butter, whisk in the flour, and cook it 3 minutes
- Add the stock and milk and cook 4 to 5 minutes until thick, then stir in the cheeses and seasoning
- Warm the lobster in butter just a couple of minutes to heat through
- Mound the lobster over the hot fries, pour on the cheese sauce, and scatter scallions
This recipe serves 4 as a hearty appetizer and scales up easily for a crowd; just bake a second pan of fries. Make the cheese sauce last so it is hot and pourable at serving time.
Storage Options
This lobster dish is best fresh, but you can stash the parts separately for an easy redo.
- Refrigerate leftover cheese sauce in a sealed container for up to 3 days
- Store cooked lobster separately for up to 2 days
- Reheat the sauce gently over low heat with a splash of milk and bake fresh fries to keep them crisp
Variations & Substitutions
This seafood poutine is easy to make your own with a few simple swaps.
- Use shrimp, crab, or any shellfish on sale in place of lobster
- Try sweet potato fries for a sweeter base
- Swap in cheddar or Monterey Jack if that is what you have
- Add a pinch of cayenne to the sauce for a little heat
If you love a shareable seafood starter, this pairs well with a warm bowl of hot shrimp po boy dip on the same table.
What to Serve with Lobster Poutine
Lobster poutine is rich, so lighter sides keep the spread feeling balanced.
- A crisp green salad with a sharp vinaigrette
- A wedge of lemon for a bright squeeze over the lobster
- Pickles or a tangy slaw to cut the richness
- More finger food like these party crab bites for a seafood spread
Got a few questions before you dig in? Here are the ones readers ask most.
Frequently Asked Questions
Can I make lobster poutine with frozen lobster or shrimp?
Absolutely. Frozen lobster works well, and shrimp or any shellfish on sale makes a budget-friendly swap without losing the spirit of the dish.
What cheese works best?
Fontina and gruyere melt smooth and taste nutty and savory. If you cannot find them, cheddar or Monterey Jack will do.
How do I keep the fries crispy?
Assemble and serve right away. The longer the fries sit under the warm cheese sauce, the softer they get.
The next time you want to turn fries into a real treat, give lobster poutine a try. Crispy fries, sweet lobster, and gooey cheese make a plate everyone fights over.
Lobster Poutine
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Ingredients
- 1 lb cooked lobster meat chopped
- 1 28 oz package frozen fries
- 4 Tbsp butter
- 4 Tbsp flour
- 1 cup fish stock chicken is fine too
- 1 cup milk I used low fat
- 5 oz fontina cheese shredded
- 5 oz gruyere cheese shredded
- 2 tsp Old Bay seasoning divided
- Salt and fresh ground black pepper to taste
- 1 Tbsp butter for sauteing lobster
- sliced scallions for garnish
Instructions
- Prepare fries according to package instructions. Dust with 1 tsp of Old Bay when finished cooking.
- Heat butter over medium high heat until melted. Add flour and cook for three minutes. Add fish stock and milk and continue to cook for four to five minutes, allowing mixture to thicken. Add cheeses, Old Bay and salt and pepper. Cook for several minutes and then reduce heat to low.
- In a large pan, heat 1 Tbsp butter over medium high heat until melted. Add lobster and cook just for a few minutes to heat.
- Mound lobster on top of hot fries. Cover with cheese sauce and garnish with scallions. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good evening Melanie. I was pleased to see this wonderful recipe post as I was getting ready for bed. Your recipe sounds delicious and I must say that these may be your bet pix yet. Your variation on poutine looks and sounds much better than the traditional version. Happiness and decadence indeed.
Everything about this is complete and utter perfection. Sharing it with the world, because Omg. Love.
I’m in heaven. I just want to live with you haha. I can’t get over how amazing this is, I wish we had fresh lobster available like that here!
I can’t believe that I have still never tried poutine. This looks ridiculously decadent and perfectly wonderul – I want some! Beautiful photos, too.
This is the most beautiful poutine I’ve ever seen!
I love the two cheeses you used and love me some lobster any day, but love it more when the hubby cleans it our of the claws for me!
You just can’t beat a plateful of good poutine. That first shot, with the perfect lobster claw…gorgeous!
I’ve never had poutine before, think that’s partly to do with being from Australia. Definitely been missing out on something seriously delicious though.. I have to make your lobster recipe!
First off, your blog and photos are absolutely amazing!! I love poutine and lobster so I’m glad to see that this combination worked out for you. So many times I have had cheesy things with lobster (especially mac n cheese and nachos) and found the lobster fishy. Any tips for avoiding that?
I had my first poutine in Brooklyn not long ago. I must admit even if I don’t war lobster every dish with it is calling my name.
That color is amazing.
Gorgeous but for a compliment that is completely different … Love that you used Old Bay on your fries.
When I went to Canada I could not get enough of their poutine! I love this lobster twist….so good!
I have never tried poutine–I am not sure how or why…but clearly, I must remedy that! (and also? Your photos are stunning!)
I’ve fairly certain I’ve never tried Poutine before..but I’ve never been to Canada! I love the addition of Old Bay..it give the fries some zip!
so looking forward to trying this out next summer. My Dad has a lobster license. When he watches my kids, they bring lobster home for dinner.
I love poutine! I never would have thought to make it like this. Amazing.
My dream is to one day live in Maine in a little cottage with gorgeous natural light in a kitchen that I can shoot photos for a cookbook in. Needless to say, I am beyond jealous right now. I probably gushed over these photos for a good 10 minutes before writing this post. I want this in my belly like now!
Oh my goodness. This dish!! I’ve never had poutine but I definitely need to change it because this?! I can’t be without it!
You’ve made me hungry for lobster before 9 AM! This recipe looks outstanding and delicious!
This looks amazing, Melanie! I am a HUGE lobster fan and I’ve never seen anything quite like this. What beautiful photos. Dying to try this.
Confession: I’ve never tried poutine despite having been to Canada more times than I can count. This looks amazing – I’m drooling on my laptop. That being said, I can’t eat shellfish. Womp, womp. Wondering what alternative would be equally as tasty…
This dish is full of my favorites! Lobster! Fontina! mmmm. What a great way to enjoy lobster.
Your photos are stunning Melanie! I am loving the idea of Lobster Poutine. You are starting to really make me miss New England!
I fell in love with poutine in Canada…and adding lobster to it is well, genius! LOVE
I was dying when they told me the lobster poutine wasn’t on the menu anymore at Le Cellier in Disney- closest I’ve come to dining in Canada…at least now I can make it myself! Thanks!
Oh my, this is one serious poutine. I mean out of this world, over the top, pure indulgence. Two gold stars for this one. It’s remarkable.
You are killing me right now. I knew I should have read this some other day when I was completely full. You have the most spectacular food photos. Where do you get such amazing light!
This looks incredible! I’ve gotten very interested in poutine since moving to Maine (where it’s also very popular). Yours has that over-the-top yum factor that makes it super special.
I have never eaten lobster for fear that not to like, but once I try, so I’m looking recipes. I like your recipe and it’s on the list.
This sounds incredible. I love lobster and poutine so this is… wow.
This is an absolutely amazing recipe. Everyone loves it. Biggest hit ever. Love the crunchy scallion with the lobster. I made this for my womanace (bestie girl friend) and husband and they loved it! And said it was the best meal they have ever had and felt that it was foodie restaurant quality. A million stars. And some X’s and O’s!
I am SO thrilled that you loved it. Thank you so much for the feedback. You made my night.
WOW. Just wow. This is amazing.