St. Lawrence Lobster Frites

Name: St. Lawrence Lobster Frites
Cuisine: Canadian
Ingredients: 4 tsp Rice flour; 4 tsp Cornstarch; ¾ cup Flour, all-purpose; ¾ cup Flour, all-purpose; 2 tsp Baking Powder; 1½ tsp Salt; ¾ tsp Cayenne; 8 oz Soda water; 12 Lobster tails, blanched; 24 each Russet Potatoes, cut into frites; Grapeseed oil, enough to fry; 1 Fennel, cored, halved, sliced thin; 1 tsp Capers; 1 orange, segmented; Orange juice & grapeseed dressing; Orange juice & grapeseed dressing; Kosher salt & cracked pepper; Kosher salt & cracked pepper; Flaked Salt; Lobster seasoning; House Mustard; Roasted Garlic Aioli; Salsa Verde; Ketchup

Preparation info

Serves
4

Difficulty
Easy

Appears in

Viva La Lobster

By Grant MacPherson

Published 2025

About

Ingredients

Tempura Batter

4 tsp Rice flour
4 tsp Cornstarch
1½

Americas
Canada
Fish course
Supper
Pescatarian

Method

Russet Potato Steak Frites - Heat oil, & cook frites in batches in a pan. Repeat until the frites are all cooked. Repeat twice & set aside on a paper towel. Reheat the oil & cook for a third time when ready to serve. Season with kosher salt.

Make batter - Combine the rice flour & cornstarch in a bowl. Add the soda water & set aside

In a bowl, sift together th