Recently, I had the opportunity to assemble a number of my social media friends on the patio of the Southside Keg here in Winnipeg. The occasion was the opportunity to get a detailed look at the Lobster Summer menu features.

We sipped upon a lovely and refreshing cocktail that had been specially concocted for our evening as we awaited the last of the group.

First up was the Szechwan Lobster which also contained crispy shrimp and asparagus spears. The latter tasted even better than asparagus tempura which I happen to love. The sweetness of the accompanying sauce offset the spiciness. The crisp white wine that had made its way around the table, didn’t hurt either.

These crispy lobster tacos were a hit too.

Already a fan of The Keg’s Shrimp Gratinee, this special version with these huge chunks of lobster was utterly decadent. The sweet lobster was baked in butter, garlic and herbs and would have been scrumptious enough without the inclusion of a goey cheese blend. This dish in particular was so good that we all broke off pieces of bread to dunk into the escargot dish divets to soak up every last drop.

The colourful Surf + Turf arrived next. The mini filets were perfectly cooked to medium rare.

Haven eaten lobster rolls on Cape Cod, I was not prepared to be so impressed by The Keg’s version. The sparkling taste of the chilled seafood could shine as the mayo was added with a light touch and the grilled brioche added that crispy buttery taste that I crave.

As if all these amazing tastes had not been enough, it was time for dinner. As we donned our lobster bibs we posed for this group shot. I thought that we all looked like patients ready to see our dentists!

This was what a one pound lobster tail looked like. Can you imagine how huge the whole crustacean must have been? The meat was dense with sweetness and flavour and I thought I might have died and gone to shellfish heaven.

For another perspective, this is how big the shell of that baby was.

The star of the show was still to come- a two pound whole live lobster. These were flown in the morning of our meet up from Nova Scotia. One of the guests who hails from Newfoundland demonstrated how to take apart the gorgeous creature with her bare hands.

Look at all that beautiful lobster meat and that was from a single claw.

The remains of our eating adventure may have best demonstrated what a lovely time was had by all.

Of course no meal is perfect unless it is shared with good friends. It is hard for me to imagine that I had never met anything of these good folks (with one exception) before I ventured into the blogisphere. Missing was our friend Shel Zolkewicz.

Katie Nicholson of CBC fame, also writes for Pepper + Vine. In the foreground is Robin Summerfield who has a fabulous cookbook on Winnipeg Chefs that will be coming out this fall. You may also know her from her years with Peg City Grub.

Natalie Bell also uses the Peg City Moniker. She is Peg City Lovely.

Photographer Ian McAusland is the only person in this group that I had crossed paths with in my previous career.

This is sparkplug Susie Parker of Sparker Strategy Group.

Rebecca Hadfield writes Relish when she isn’t making gourmet granola bars or teaching a spin class.

Ron Cantiveros co-publishes the Filipino Journal. He has written 74,000 tweets from his account.

Kath’s quote: Perfectly prepared lobster are “not unlike hot curds, juicy and tender, and sweet as scorched honey from ocean depths.”-Kenneth Robert

Live simply, laugh often, love deeply.

 

 

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