For the béchamel sauce

  • 75 g butter
  • 5 ml garlic, minced
  • 30 g all-purpose flour
  • 500 ml 2% milk
  • Salt and pepper

For the poutine

  1. In a small saucepan, melt the butter over medium heat. Add the garlic and mix well. Add the flour and stir for 1 minute with a whisk. Pour in the milk and whisk until the mixture thickens. Add the lobster. Season with salt and pepper, and then set aside.
  2. Divide the fries between 2 bowls, and cover with the sauce. Add the cheese and chives.

Our collaborator

Katherine-Roxanne Veilleux

Cyberentrepreneur, blogger, food editor and mother of 3 little boys

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