For the bisque sauce

• 60 ml (¼ cup) butter
• 60 ml (¼ cup) flour
• 125 ml (½ cup) white wine
• 1 can (284 ml) lobster bisque (see note)
• 1 can (284 ml) fish stock (see note)
• 15 ml (1 tbsp) finely chopped fresh tarragon, or 5 ml (1 tsp) dried tarragon
• 5 ml (1 tsp) lemon juice, ideally freshly squeezed
• Salt, to taste

For the poutine

• 1 bag of rustic fries (with the skin)
• About 400g of peeled lobster meat
• Gouda strands
• Chopped chives

For the bisque sauce:

1. In a saucepan over medium heat, melt the butter. Whisk in the flour. Continue cooking, whisking continuously, until the mixture browns, about 5 minutes.
2. Still whisking, add the white wine, then the lobster bisque and the fish stock. Stir in the tarragon.
3. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring regularly. At the end of cooking, stir in the lemon juice.
4. Taste and adjust seasoning, if necessary. Keep warm.

For the poutine: 

1. Prepare fries according to manufacturer's instructions.
2. Cut the lobster meat into bite-sized pieces and heat through.

To serve:

1. Divide the fries among serving bowls, then add the Gouda strands and lobster meat.
2. Drizzle with bisque sauce, then garnish with chopped chives. Serve immediately.

Note :You'll find canned lobster bisque and fish stock in the seafood section of most major grocery stores. The "Bar Harbor" brand is the most common and our favorite.