LCBO Food & Drink Holiday 2017

ENTERTAINING  AFTER MIDNIGHT

Sp icy Yu zu -Miso LOBSTER NOODLES

3 Just before serving, toss noodles with dress- ing; add lobster. Stir to coat. Divide between bowls, sprinkle with basil and serve. Serves 6 WHAT TO SERVE Willy Gisselbrecht Tradition Gewürztraminer VINTAGES ESSENTIALS 928390, $19.95 Pierre Sparr Crémant d’Alsace Brut Reserve LCBO 388603, $19.95

4 basil or shiso leaves, finely shredded, for garnishing (optional)

These light, refreshing and zingy noodles can be made ahead. That way, you’ve got a snack ready-to-go for after you’ve rung in the New Year. Simply pull them straight from the fridge and slurp away! ⅓ cup (80 mL) white miso paste ¼ cup (60 mL) yuzu ¼ cup (60 mL) mirin 1 red Thai chili pepper, finely chopped 1 tbsp (15 mL) soy sauce 1 pkg (300 g) soba buckwheat noodles or 1 lb (500 g) spaghetti 1½ lbs (750 g) cooked lobster, shelled and cut into chunks, leaving claws intact

1 Stir miso, yuzu, mirin, chili and soy in a large bowl. If making ahead, dressing will keep well, covered and refrigerated for up to 2 days. 2 Bring a large pot of water to a boil. When boiling, add noodles. Cook, stirring occasion- ally, until cooked but still al dente, 3 to 4 min- utes for soba or 8 to 10 for spaghetti. Drain and rinse well with cold water. If making ahead, cover and refrigerate noodles for up to 12 hours.

52  FOOD & DRI NK HOLIDAY 2017