Ingredients

Method

In a saucepan, melt the butter over medium heat.

Add the shallot and garlic to the pan and sauté until they become fragrant and translucent, about 2-3 minutes.

Stir in the tomato paste, dried thyme, paprika, salt, and black pepper. Cook for an additional 1-2 minutes, stirring constantly.

Sprinkle the flour over the mixture and stir well to combine. Cook for about 1 minute, stirring constantly to cook out the raw taste of the flour.

Slowly pour in the lobster stock and white wine, stirring constantly to prevent lumps from forming.

Bring the mixture to a simmer and let it cook for 5-7 minutes, or until the gravy thickens to your desired consistency. Stir occasionally to prevent sticking.

Taste the gravy and adjust the seasonings if needed, adding more salt or pepper to suit your preference.

Remove the lobster gravy from the heat and strain it through a fine-mesh sieve to remove any solids.

Use the lobster gravy immediately in your lobster poutine or store it in the refrigerator in an airtight container for later use.