In a large pot over medium heat, cook the onion, fennel and garlic in the oil until lightly browned. Add the tomato, tomato paste and cayenne. Cook for 1 minute while stirring. Deglaze with the wine and let reduce by half. Add the broth. Bring to a boil and simmer over medium heat for 30 minutes.
In a small bowl, combine the cornstarch with the water and fish sauce.
In a fine mesh strainer set over another pot, strain the sauce, pressing firmly with the back of a ladle to extract as much liquid as possible. Discard the vegetables. Bring to a boil. Add the cornstarch mixture and whisk to combine. Simmer for 2 minutes. Adjust the seasoning. Stir in the lobster and cook for 2 minutes until heated through.
Divide the fries among four bowls. Garnish with the cheese, lobster sauce and green onion.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.