FRIES, LOBSTER, AND BROWN BUTTER CHEESE SAUCE
FRIES, LOBSTER, AND BROWN BUTTER CHEESE SAUCE – This beautiful (maybe a little gluttonous?) dish is what I want to share with you all today. After everything is said and done, you can thank (or despise) me.
INGREDIENTS:
FOR THE FRIES:
— 1 bag of frozen french fries (you can definitely make your own)
— Olive oil
— 1 teaspoon Old Bay spice seasoning
— Salt
FOR THE LOBSTER:
— 2 tablespoons butter
— 1 lb cooked lobster meat, chopped into bite-sized pieces
FOR THE BROWN BUTTER CHEESE SAUCE:
— 3 tablespoons butter
— 1 garlic clove, grated or pressed
— 3 tablespoons flour
— ¾ cup lobster or seafood stock
— ¾ cup whole milk
— 4 oz gruyere cheese, grated
— 4 oz fontina cheese, grated
— 1 teaspoon Old Bay spice seasoning
— Salt and pepper, to taste
FOR ASSEMBLY:
— Fresh cheese curds
— Scallions or chives, for garnish
INSTRUCTIONS:
FOR THE FRIES:
Spread the frozen fries out on a parchment-lined baking sheet. Drizzle lightly with olive oil and season with the Old Bay spice and a pinch of salt. Toss to coat and then bake according to the package directions.
FOR THE LOBSTER:
Melt the butter in a small saucepan and add the lobster meat. Toss to coat in the butter and heat until warmed through, about 2 minutes. You’re working with cooked lobster meat at this point, so there is no need to cook it further. Keep warm until you are ready to assemble.
FOR THE CHEESE SAUCE:
Melt the butter in a medium saucepan over medium-low heat. Allow the butter to turn golden brown and nutty.
Add in the garlic and cook for a few seconds or until fragrant. Whisk in the flour and cook the roux for 2 minutes.
Slowly whisk in the stock and the milk. Stirring frequently, bring the mixture to a gentle simmer, and cook until thickened, about 3-5 minutes total.
Once it is thickened, whisk in the cheeses and Old Bay. Season, to taste, with salt and pepper. Keep warm until you are ready to assemble.
TO ASSEMBLE:
Pile the hot fries into a baking dish (or heat-proof serving dish). Top with the lobster meat and cheese curds, and then pour the cheese sauce over everything. Garnish with fresh scallions or chives and serve immediately.
