I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Lobster Hollandaise Poutine
...in your mind.
Lobster Hollandaise Poutine

Lobster Hollandaise Poutine

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
Lobster Hollandaise Poutine

Lobster Hollandaise Poutine

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