LCBO Food & Drink Early Summer 2021 TRADE

Recipes

With wine, beer and spirit pairings by the LCBO’s Knowledge Resources Group.

Inside scoop from page 20

All surf, no turf from page 103

4 Cut body of each lobster in half lengthwise. Remove meat and cut into bite-size pieces; add to claw meat. Chop and add red coral (roe) to bowl, if present. Use a small spoon to scrape inside of shells clean, discarding green tomalley (see TIP 2) and sand sac behind eyes. Arrange shells cut side up in lightly greased metal 13 x 9-inch (3.5-L) baking pan. 5 Set oven rack in middle position; preheat broiler. 6 Stir together gochujang, sherry, vinegar, honey and oil. If very thick, thin out to sauce consistency by stirring in a spoonful or two of water. 7 Toss 1/4 cup (60 mL) gochujang mixture and half of the chives with lobster meat until coated. Divide evenly among reserved shells; spoon or brush remaining gochujang mixture evenly overtop. Cover lobster meat with cheese. 8 Broil until cheese is melted and golden, and lobster is heated through, 3 to 5 minutes. Sprinkle with remaining chives. TIP 1 Ask your fishmonger or market seafood department to precook lobsters for you, if you prefer. TIP 2 While tomalley is considered a delicacy by some, Health Canada recommends adults restrict their consumption due to natural tox- ins sometimes found in this organ. WHAT TO SERVE This food-friendly Chardonnay has tangy-sweet apple fruit and enough weight and balanced acid- ity to stand up to the spicy and savoury dish. Fielding Unoaked Chardonnay VQA VINTAGES ESSENTIALS 164491, $15.95 Serves 4

KOREAN-STYLE GRILLED CHEESE LOBSTER No, it’s not a grilled cheese sandwich with lobster—though that’s also delightful. This split and broiled lobster is based on a prized South Korean street food that’s found in Myeong-­ dong, a vibrant Seoul shopping district teem- ing with outdoor vendors. Serve it hot and bubbly with pickled vegetables, kimchi potato salad or ginger-lime slaw on the side. 2 lobsters, 1 1/2 lbs (680 g) each (see TIP 1) 2 tbsp (30 mL) sea salt 1/3 cup (80 mL) gochujang (Korean fermented red chili pepper paste) 3 tbsp (45 mL) dry sherry or mirin 2 tbsp (30 mL) rice vinegar 4 tsp (20 mL) honey 2 tsp (10 mL) toasted sesame oil 3 tbsp (45 mL) sliced chives or green onions, divided 1 1/4 cups (310 mL) shredded mozzarella 1 Fill a large deep pot with enough water to cover lobsters; add salt and bring to full rolling boil over high heat. 2 Plunge each lobster headfirst into water as quickly as possible. Immediately cover and return to a boil. Reduce heat to a lively simmer and cook until bright red, about 10 minutes. Transfer to bowl of ice water to stop the cooking; let stand until cool enough to handle, about 5 minutes. 3 Twist off claws at joint at body and separate claw and arm parts. Crack arm (or use kitchen shears to cut); scoop out meat and transfer to a bowl. Break off small part of claw and remove meat; add to bowl. Crack large part of claw and pull out meat, discarding strips of cartilage from each claw. Chop meat into bite- size pieces and add to bowl. Discard shells.

THE FROZEN HABITANT A classic Canadian cocktail that dates back to the 1960s, a Habitant is a Whisky Sour sweetened with maple syrup and spiced with Angostura bitters. Here it hits the blender with ice for a frozen summer treat.

4 oz Canadian whisky 2 oz pure maple syrup 2 oz strained fresh lemon juice 6 dashes Angostura bitters 2 cups (500 mL) ice cubes Compostable or paper straws

1 Stir together whisky, maple syrup, lemon juice and bitters in an airtight container. Cover and freeze at least 6 hours and up to 2 days. (It will not solidify because of the alcohol. You just want it very cold.) 2 Place 2 lowball glasses in freezer just until chilled. 3 Pour drink mixture into blender and add ice. Blend until smooth. Divide among chilled glasses. Serve with straws.

Makes 2 drink

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FOOD & DRINK EARLY SUMMER 2021