LCBO Food & Drink Travel 2025

FORKS IN THE ROAD

ERIC VELLEND “When I first attempted a Connecticut-style lobster roll, I went the easy and less expensive route by heating up thawed frozen knuckle meat in butter. Nope. After doing some research, I realized for such a simple sandwich, you need to start with a live lobster. I parboiled it, shelled it and diced the partially cooked meat, then finished cooking it in butter. Finally, sautéing the lobster’s legs in the butter first put my version in the same league as Neptune’s.”

BOSTON

Connecticut-Style Warm Lobster Roll (p. 101) My family lived in Boston for three years in the 1970s, so I have a strong attachment to the city. I’ve been back many times, and a must-stop is Neptune Oyster (neptuneoyster.com), my favourite oyster bar on the planet. It’s a tiny, riotously fun spot, and while they don’t take reservations, it’s worth any wait. I prefer to sit at the bar, and after freshly shucked bivalves, I’ll dig into their warm, buttered lobster roll. If you’re used to cold, mayo-based Maine rolls, this warm Connecticut style is a revelation—fat chunks of lobster are gently heated in butter and piled onto a toasted brioche bun. Its simplicity highlights the crustacean’s sweet, briny flavour. Since I’ve never seen this style on a Toronto menu, I’ve taught myself how to replicate it at home.

Another legendary Boston oyster bar worth visiting is Union Oyster House (unionoysterhouse.com), which has been operating

in the same historic building since 1826.

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———————— TRAVEL 2025