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Grilled Hanger Steak and Lobster Fondue Poutine

Grilled Hanger Steak and Lobster Fondue Poutine

By Melissa Reome

This poutine by Melissa Reome has a special twist from the Canadian classic featuring cheese sauce, steak and lobster to make an already rich dish even better.

Prep Time

25 Minutes

Cook Time

45 Minutes




Number of people serving


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Units of measurement:
6 Whole Russet Potatoes, Sliced 1/4-3/4" Sticks
3 As Needed olive oil
16 Ounce Lobster Tail
4 Ounce salted butter
3 Teaspoon garlic, finely chopped
10 Ounce Hanger Steak
2 Tablespoon kosher salt
1 Tablespoon black pepper
1 Cup (12 oz) bottle beer, preferably a German lager
4 Teaspoon garlic, chopped
3 Teaspoon dry mustard
1/2 Teaspoon freshly ground black pepper
1/4 Teaspoon freshly ground nutmeg
1/8 Teaspoon cayenne pepper
8 Ounce Butterkase Cheese
6 Ounce Cheese, fontina
6 Ounce Cheddar Cheese Curds (Plain or Chive)
1/4 Cup scallions


  • 1

    Wash potatoes. Leave skin on if preferred and slice into 1/4 - 3/4” sticks. Place potatoes into large bowl of cold water to rinse some of the starch off of them. Let soak for a minimum of 30 minutes, and rinse. Pat potatoes dry with a paper towel and toss in a bowl with just enough olive oil to coat them.

  • 2

    When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.

    250 ˚F / 121 ˚C


  • 3

    Prep lobster tails. Using kitchen shears, cut through the top shell of the lobster tail, then spread the top of the shell apart to remove the lobster meat from the tail. Brush a thin coating of olive oil on the lobster meat.

  • 4

    In a small bowl, melt the butter then add the garlic to the melted butter.

  • 5

    Prep the hanger steak. Trim any excess fat off of the hanger steak then generously season with kosher salt and the black pepper.

  • 6

    After the Traeger is preheated to 250℉, put hanger steak on the grill and cook until approximately 10 degrees under desired finished temperature (135℉ for medium rare). Remove from grill temporarily and cover with foil or plastic wrap until ready to sear.

    250 ˚F / 121 ˚C

    125 ˚F / 52 ˚C

  • 7

    Increase temperature of the Traeger to HIGH and wait for it to be adequately preheated.

    500 ˚F / 260 ˚C

  • 8

    Place potatoes on wire racks then place on Traeger grate. Try to center the racks or the potatoes on the outside will cook faster than the others. Continue to cook until desired crispness. Start checking them at approximately 15 minutes of cook time.

    500 ˚F / 260 ˚C


  • 9

    As the French fries are cooking, place the lobster meat either directly on the grate, or in a small pan. After 10 minutes, baste the tails with the butter and garlic mixture.

    500 ˚F / 260 ˚C


  • 10

    Continue to cook the tails for another 10-15 minutes until meat is white and opaque. Remove from grill, cover with foil or plastic wrap and set aside.

    500 ˚F / 260 ˚C


  • 11

  • 12

    Sear the steak. Lightly coat the outside of the hanger steak with oil and place directly on the grate for approximately 1 and 1/2 minute per side. After seared, remove from grill, cover and set aside.

    500 ˚F / 260 ˚C


  • 13

    On stove, add water to the bottom of a double boiler and bring to a low simmer. To the top portion add the beer, garlic, mustard powder, black pepper, nutmeg, and cayenne pepper if desired.

  • 14

    After warmed, in small portions add the butterkase, and fontina cheese in small portions, stirring with a fork continuously until melted and combined. Keep the heat on the lowest setting and stir periodically until the poutine is ready to be assembled. If you do not have a double boiler, you may bring some water in a small saucepan to low simmer. Place a bowl over the top of the saucepan that is larger in size as to not fall into the saucepan. Assemble your fondue in the top bowl as the water simmers on low.

  • 15

    Cut the finished lobster tails and the hanger steak into thin slices. Assemble the poutine. Place french fries on plate, cover with cheese curds, and pour the fondue over the fries and cheese curds. Lay the sliced lobster meat and hanger steak on top of the fries. Place scallions on top of the finished poutine.

  • 16

    Serve and enjoy!

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