Step 1: Lightly brown the onion and garlic in oil. 
Step 2: Add the tomato, tomato paste and chilli powder, then cook for 1 minute while stirring.
Step 3: Deglaze with wine, allow to reduce, add stock and simmer over medium heat for 30 minutes.
Step 4: Dissolve the cornstarch in water and  Nuoc Nam.
Step 5: Strain the stock by pressing the vegetables through a sieve, add the cornstarch mixture and simmer for a few minutes. Add the lobster and stir for 2 minutes.
Step 6: Arrange a generous amount of chips, a generous ladle of sauce and lobster and grated cheese. Sprinkle with some coriander for decoration.

The chef’s special touch: 

The Poutine is a Canadian dish that can be mixed with many products (meat, fish, vegetables). It is a hearty dish to eat with friends…
I recommend the poutine with honeyed chicken effiloché… a delight!