LCBO Food & Drink Travel 2025

CONNECTICUT-STYLE WARM LOBSTER ROLL Outside of New England, the Connecticut-style lobster roll is almost unheard of. As opposed to the cold, mayo-based Maine lobster salad, this filling is nothing more than sweet chunks of lob ster meat gently reheated in butter and served on a toasted brioche bun. The recipe is easily multiplied, though if you don’t have a large enough pot, you’ll need to parboil the lobsters one at a time. Don’t purchase the lobster until the day you’ll use it. 1 live lobster, about 11/2 lbs (680 g) Fine sea salt to taste 2 tbsp (30 mL) unsalted butter, divided 1 brioche hot dog bun Chives to garnish (optional) 1. Bring a very large pot of salted water to a boil. Add lobster, cover and start your timer. (Lower heat if it starts to boil over.) After 2 minutes, remove lobster and transfer to a large bowl of ice water. Cool for 5 minutes then drain. 2. Twist off lobster tail and claws with knuckles. Crack shells and remove meat—if you’re new to this, head to YouTube for a tutorial. Twist off legs. Transfer lobster meat and legs to an airtight con tainer double-lined with paper towel. Refrigerate up to 6 hours. If desired, transfer shells and main body to a freezer bag. Press out air, label with date and freeze up to 3 months for lobster stock. 3. When almost ready to serve, cut lobster meat into 3/4-inch (2-cm) chunks. (Make sure to remove thin cartilage running through inside of claws.) Heat 11/2 tbsp (22 mL) butter in a medium-size nonstick frying pan over medium. Add lobster legs. Cook stirring occasionally, for 3 minutes. Remove with tongs and save for a snack or discard (they’ve done their job adding extra flavour to the butter). Reduce heat to medium-low and add lobster meat. Cook, stirring occasionally, until just cooked, 3 to 4 minutes. Transfer to a warm bowl. 4. Raise heat to medium-high and add remaining 1/2 tbsp (7 mL) butter. When hot, place bun in pan, cut side down. Cook, pressing down with spatula, until golden brown, about 30 seconds. Place bun on a plate, cut side up. Top with lobster meat. Drizzle any juices in bowl over lobster. Sprinkle with chives, if using, and serve immediately.

LIME SYRUP Wash 2 limes and cut them into quarters length wise. Thinly slice each quarter into triangles and transfer to a medium-size bowl along with 1/2 cup (125 mL) granulated sugar. Using a muddler or potato masher, muddle until limes have been sufficiently squished and released their juices. Stir everything together to combine, cover and set aside at room temperature for 11/2 hours, stirring once or twice. Stir once more, then strain through a fine-mesh sieve into a medium-size glass jar with a lid, pressing solids to extract any remaining juice. Discard solids. Cover and refrigerate up to 1 month. Stir well before using. You could also portion and freeze syrup in an ice-cube tray, then transfer to a freezer bag and freeze up to 3 months. Makes 1/2 cup (125 mL) or enough for 16 servings strawberries to a medium-size bowl with 1/2 cup (125 mL) granulated sugar. Using the back of a fork, mash strawberries with the sugar until the fruit is pulped and its juices have been released. Stir everything together to combine, cover and set aside at room temperature for 1 hour, stirring once or twice. Stir once more, then strain through a fine-mesh sieve into a small glass jar with a lid, pressing solids to extract any remain ing juice. (Save pulp as a jam replacement or to stir into yogurt or oatmeal.) Cover and refrigerate up to 2 weeks. Stir well before using. You could also portion and freeze syrup in an ice-cube tray, then transfer to a freezer bag and freeze up to 3 months. Makes 2/3 cup (150 mL) or enough for 20 servings PITCHER VARIATION Add 8 oz lemon syrup, 2 oz each lime syrup and strawberry syrup, 8 cups (2 L) cold water and 1/4 tsp (1 mL) salt to a large pitcher. Stir to com bine. (Cover and refrigerate up to 1 week.) To serve, fill a glass half-full with ice and add fresh lemon wheels and strawberry slices. Stir in cold lemonade and serve immediately. Makes 8 drinks COCKTAIL OPTIONS Transform this lemonade into a spirited sipper! Blanco tequila and fruit-forward gins, such as Tanqueray Rangpur Gin (LCBO 358184, $36.15), complement it wonderfully. Simply mix 11/2 oz spirit, 4 oz lemonade and 1/4 oz fresh lemon juice in a highball glass with ice. For a radler-style drink, mix two parts lemonade to three parts light lager (or opt for a fruit-flavoured beer) and serve with a lemon wedge. STRAWBERRY SYRUP Add 1 cup (250 mL) washed, sliced, ripe

SMASHED CITRUS & STRAWBERRY LEMONADE

This drink is my attempt to replicate the irre sistibly good lemonade I enjoyed at the CTRUS stand at the Austin Texas Farmers’ Market. It uses a trio of cold-extracted syrups, which preserve the fruits’ freshness. I’ve also included a pitcher-size variation and ideas for mixing it with alcohol. 1 cup (250 mL) cold water, divided 1 oz Lemon Syrup (recipe follows) 1/4 oz Lime Syrup (recipe follows) 1/4 oz Strawberry Syrup (recipe follows) Pinch of salt Lemon wheels and sliced strawberries for serving (optional) 1. Fill a highball glass one third full with ice. Pour in 1/2 cup (125 mL) water, followed by syrups and salt. Add 1 to 2 lemon wheels and a few sliced strawberries and top with the remaining water. Stir to combine and serve immediately. LEMON SYRUP Wash 5 medium to large lemons and cut them into quarters lengthwise. Thinly slice each quar ter into triangles and transfer to a large bowl along with 2 cups (500 mL) granulated sugar. Using a muddler or potato masher, muddle until lemons have been sufficiently squished and released their juices. Stir everything together to combine, cover and set aside at room tem perature for 11/2 hours, stirring once or twice. Stir once more, then strain through a fine-mesh sieve into a medium-size glass jar, pressing solids to extract any remaining juice. Discard solids. Cover and refrigerate up to 1 month. Stir well before using. You could also portion and freeze syrup in an ice-cube tray, then transfer to a freezer bag and freeze up to 3 months. Makes 1 drink

Serves 1

WHAT TO SERVE Albert Bichot Macon Villages AOC Chardonnay LCBO 21224, $22.95

Fresh lobster, very lightly cooked in butter? Push the boat out and open a classic Chardonnay from Bourgogne for a truly heavenly union.

Makes about 2 cups (500 mL) enough for 16 servings

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TRAVEL 2025 ————————