Guy Fieri Eats LOBSTER Poutine on | Diners, Drive-ins and Dives with Guy Fieri

French fries, cheese curds, meaty lobster, and a gravy made out of lobster bisque?! Count us in. Watch #DDD, Fridays at 9|8c and #StreamOnMax! Subscribe to Food Network ▶ http://foodtv.com/YouTube Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Find it at PELICAN SEAFOOD MARKET AND GRILL: https://www.pelicanseafood.ca Follow them: https://www.instagram.com/pelicanseafoodmarketandgrill Lobster Poutine RECIPE COURTESY OF PELICAN SEAFOOD MARKET AND GRILL Level: Advanced Total: 2 hr 25 min Active: 1 hr 15 min Yield: 4 appetizer servings or 1 main serving Ingredients Gravy: 2 cups chopped onion 1 cup chopped red pepper 1 cup chopped carrot 1/2 pound (2 sticks) butter 1 teaspoon minced garlic 2 teaspoons salt, or more to taste 1 teaspoon cayenne pepper 1/2 teaspoon ground white pepper 1 cup all-purpose flour 1/8 cup Jagermeister 1/8 cup brandy 2 liters lobster stock 1/2 cup heavy cream Poutine: One 1.25-pound lobster 10 to 12 ounces fresh-cut fries Salt and pepper 3 ounces cheese curds Finely chopped fresh chives Directions 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. https://www.instagram.com/guyfieri https://www.facebook.com/GuyFieri/ https://twitter.com/GuyFieri Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GuyFieri #DinersDriveInsAndDives #FoodNetwork #LobsterPoutine Guy Fieri Eats LOBSTER Poutine on #DDD | Diners, Drive-ins and Dives with Guy Fieri | Food Network https://youtu.be/Jh3vribCEFQ