Lobster Hollandaise Poutine

Serves 2

So maybe this isn’t textbook poutine: there’s no fries, no gravy and certainly no cheese curds - but it's crazy damn good.

Ingredients

• 3 cups onion tots

• Two 6 ounce lobster tails, out of their shells

• 8 ounces cremini mushrooms, thinly sliced

• Neutral oil (just means unflavored: as in no extra virgin, no sesame etc)

• 12 ounces beer, something preferably not dark - unless that’s all you have in which case it’s perfect

• 1 stick (1/2 cup) butter

• 2 eggs, poached, how-to video here

• Hollandaise sauce, see recipe

• Parsley & green onion for garnish

Directions

1. Cook tots according to package directions - but you want them crispy, so if the timer goes off and they’re not - put em back in

2. Cook mushrooms in a non-stick pan with a tablespoon of oil, until they begin to soften - about 5 minutes, then turn off the heat but leave in the pan

3. Melt butter in a small pot and add beer - allow to heat through and come to almost a simmer

4. Put shelled lobster tails in the beer/butter and cook until just done - 2 to 3 minutes - remove and slice into bite-sized pieces

5. While they cook, put the heat back on the mushrooms and add a couple tablespoons of the beer/butter - mix well

6. Then plate - and by plate I mean bowl: tots, mushrooms, lobster, poached egg, Hollandaise and garnish

Ray's Sea Bass

Serves 4

Viewer Ray unselfishly submitted one of his favorite recipes. It's a 'must cook' item. Don't even think about it - just make it. You won't be sorry.

Ingredients

• 1 1/2 lbs Sea Bass
• 2 teaspoons sesame oil
• 2 tablespoons butter, melted
• 1 clove garlic, crushed
• Juice of 1/2 lemon
• Kosher salt to taste1/3 cup fresh chopped cilantro
• 1 nice sized tomato (not mushy), diced small
• 1-2 tablespoon fresh shredded Parmesan

Directions

1. Pre heat oven to 425.
2. Heat sesame oil in oven safe skillet over medium heat on stove
3. Add Sea Bass
4. Cook over medium heat for 3 to 4 minutes. Because it's going in the oven and you won't be able to turn it over, you want to cook the bottom a touch.
5. While it's on the stovetop, add garlic to melted butter and drizzle over fish.
6. Squeeze 1/2 lemon over fish
7. Cover fish with chopped cilantro and a light sprinkle of kosher salt.
8. Add diced tomato to top of fish.
9. Sprinkle shredded Parmesan over the fish.
10. Remove from stove, place pan in oven and bake fish at 425 for about 15 minutes for a piece about an inch and a half thick - less time for thinner fish.
11. Serve immediately.