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

Grilled Steak & Lobster

Serves4

Trust me, no one will be disappointed….

INGREDIENTS

• 4 – 6 ounce steaks
• 1 Tablespoon olive oil
• Kosher salt & fresh ground pepper
• 1/4 cup butter
• 2 Tablespoons fresh thyme, chopped
• 2 Tablespoons Dijon mustard
• Juice of 1 whole lemon
• 2 cloves garlic, chopped
• 4 lobster tails

DIRECTIONS 

1. Remove steaks and tails from fridge 30 minutes before cooking
2. Meanwhile, combine butter, thyme, mustard, lemon juice, garlic & salt in small pot over low heat until melted – keep warm.
3. Using kitchen shears, cut right up the middle of the shell towards the tail, but not through the tail. Using the cut as your guide, use a knife to cut down through the meat but not through the bottom shell. Pull back the sides of the shell to expose the meat and brush well with the butter mixture – set aside.
4. Heat grill to medium/high, rub steaks with olive oil, season with salt & pepper and cook about 5 minutes, flip and cook another 4 minutes or until done to your liking. Remove steaks from grill, cover with foil and let rest about 10 minutes.
5. Place tails meat-side down for approximately 5-6 minutes, then turn and cook another 3-4 minutes or until done – basting of course. Serve steak and lobster with extra butter sauce

Lobster Pasta

Serves 3-4

Yum

Ingredients

• 2 lobster tails, uncooked
• 1/2 large yellow or white onion, diced
• 1 small green pepper, diced
• 1/2 pound shell type pasta
• 1 large clove, or 2 small cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 3 tablespoons butter
• Kosher salt & fresh ground pepper
• 1/3 cup cup parsley, minced
• Zest of 1 lemon
• Extra virgin olive oil, for finishing

Directions

1. Steam lobster tails about 12 minutes or until done, let cool slightly, remove meat and cut into bite size pieces
2. Cook pasta until done
3. While the lobster steams, cook onion and green pepper in a little oil until softened
4. Put in garlic, and cook about 1 minute
5. Add red pepper, butter, lobster and season with salt & pepper
6. Stir well then put in parsley & lemon zest
7. Combine and heat through, then finish with a drizzle of olive oil

Grilled Lobster Tails

Serves 4

There's this big mystique about lobster being hard to cook. Frankly it's no more difficult than a grilled peanut butter and jelly - it's just more expensive. Try it and see.

Ingredients

• 4 lobster tails
• 1/4 cup Finlandia butter
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons Dijon mustard
• Juice of 1 whole lemon
• 2 cloves garlic, chopped
• 1/3 cup scallions, thinly sliced

Directions

1. Mix all ingredients except tails in small pot over low heat until melted
2. Using kitchen shears or really good scissors - cut right up the middle of the shell to towards the tail, but don't cut through the tail
3. Using the cut as your guide, take a good knife and cut all the way down through the meat but do not cut through the bottom shell
4. Pull back the sides of the shell to expose the meat and brush well with the butter mixture
5. Heat grill to medium high and grill meat-side down for approximately 5-6 minutes, then turn and cook another 3-4 minutes or until done
6. Serve with extra butter sauce