LCBO Food & Drink Spring 2026

PROTEIN GLOW-UPS

Meyer Lemon Bang Bang Lobster & Salmon Skewers This recipe riffs on the viral bang bang sauce incorporating sweet-tart Meyer lemons for a super flavourful sauce that doesn’t overpower the seafood. A mix of lobster and salmon are called for, but feel free to use just one and simply double the amount of fish or lobster and drop the other. Serve as appetizers or alongside a salad or sides to make it a main event. 12 skewers for grilling 3 Meyer or regular lemons 1/2 cup (125 mL) mayonnaise, preferably Kewpie 2 tbsp (30 mL) sweet chili sauce 2 tbsp (30 mL) sriracha hot sauce 2 garlic cloves 6 lobster tails, fresh or frozen and defrosted 11/2 lbs (680 g) fresh salmon, at least 1 inch (2.5 cm) thick 2 tbsp (30 mL) cilantro leaves 1. If using wooden skewers, soak them in warm water for 20 minutes before using. 2. Thinly slice 2 lemons, removing the seeds. You should have about 24 slices, but don’t worry if you have a bit less. 3. To make sauce, in a medium- size bowl, squeeze 2 tbsp (30 mL) juice from remaining lemon. Stir in mayo, sweet chili sauce and sriracha. Refrigerate until ready to use. This will keep well, covered and refrigerated, for 3 to 4 days. Divide mixture between two bowls. Set aside one bowl for serving. Finely mince garlic. (TIP: Sprinkling the garlic with a bit of salt helps the garlic stay together while you mince.) Stir garlic into bowl of sauce to use for cooking. 4. Using kitchen shears, cut through shell of each lobster tail along each side of the softer

Peak lobster and sockeye salmon fishing seasons usually bring down their prices, making late spring a good time of year to treat guests and yourself!

overtop, if you like. Sprinkle with cilantro. Serve warm.

underside and remove that part of the shell. Skewer lobster pushing the skewer through the thickest part of the meat right to the end of the tail. Cut the salmon into 1-inch (2.5-cm) cubes, you should have about 24 cubes. Thread salmon and two slices of lemon onto each skewer, spacing lemon slices apart. 5. When ready to grill, oil grill and preheat barbecue to medium-high, 450°F (232°C).

6. Brush lobster and salmon with garlic-mayo mixture.

Makes 12 skewers

7. Set lobster, hard shell down, on preheated grill. Skewers should stop tails from curling. Then arrange salmon skewers over grill. Barbecue until a knife inserted into centre of fish and lobster comes out warm, approximately 2 to 6 minutes per side. Lobster should be bright pink and feel firm, and salmon should just be beginning to flake. Serve lobster skewers in shells or remove. Serve with reserved sauce, drizzling

WHAT TO SERVE Château des Charmes Riesling Off Dry VQA LCBO 46006, $15.95

With its keen acidity and intense flavours, off-dry Ontario Riesling is a great match for the citrussy, slightly sweet heat of bang bang sauce.

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———————— SPRING 2026