We’ve attempted to order Atlantic lobster ourselves and steam up a pot for friends. The process is rather traumatic and the shells an enormous mess. We’ve had all the neighbourhood cats hanging around our trash cans. It is much easier to let the experts take care of things.
Our youngest who is still not into fish per se is developing a taste for shellfish. She has begged me all summer long to take her to The Keg for live lobster. Tonight I agreed. We are geographically situated almost equal distant between all three Winnipeg Kegs. We chose to head south to the Southside Keg on McGillivray Ave.
We’ve come a long way from the times when we would take the kids out for dinner with us and I would have to hide my whole lobster under a linen napkin and perform surgery on it to remove the flesh for consumption. They didn’t mind my eating it-they just didn’t want to see the process take place.
The Keg makes is easy by cracking the claws and splitting the tail. I showed her my technique of running the legs between your teeth to remove the tender morsels of meat from there. We split one lobster and ordered a second entree of chicken topped with shrimp, lobster, asparagus in a tarragon cream sauce. We brought a doggie bag of half a tail home from my husband and were still stuffed to the brim. Amazing value at $32 per person.
Kath’s quote: “A woman should never be seen eating or drinking, unless it be lobster, salad and champagne. The only true feminine and becoming viands.”-Lord Byron