Super-creamy lobster poutine at an oyster house, son!

Now don’t get me wrong, I love all kinds of poutine, but if I had to pick a favourite, it might be lobster poutine. When it’s done right, it’s magically delicious, bro! And I’ve had some pretty legit lobster poutines all over this country, whether at a German beer hall in Kanata or a one-off Poutine Week special at Baton Rouge.

So, we’re hanging out at John & Sons Oyster House, this cozy little seafood shack just a lobster trap’s toss from Bay St in the Financial District. This place has been serving up seafood for the after-work crowd since 2009, and they’ve got all kindsa stuff like clam chowder, calamari and fish ‘n chips. But you know I ‘m here for one reason, and one reason only, son!!!

johns_lobster_poutine (9)

OK, now let’s break it down. You’ve got some thin, crispy Yukon gold potaters, with nice chunks of lobster, white cheddar cheese curds and a whole buncha bechamel, bro! The cheese is super melty, and the lobster tastes legit, but the thing you taste the most is the sauce. Don’t get me wrong, lobster might not really work with d’la vraie sauce en canne, but the creaminess of this dish is just a touch too much. I’m pretty sure I couldda polished off a plate twice this size otherwise…

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