Before reading this post, check out the related article on Torontoist.
It often seems like a seafood platter is designed to look attractive and draw as much money out of a customer as possible. I won't deny having succumbed to the allure of a broad sampling of delights from the deep. During my university days at Guelph, there was a restaurant in the upper reaches of Stone Road Mall called Legends that accepted school meal plans. At the time, it was one of the few off-campus spots that took meal cards, so it often wound up being the destination for special events among my residence-mates at Arts House. It became a running joke that I'd always order the most expensive thing on the menu, which was the seafood food. A further running joke was that the platter was never the same twice—a good night might bring heartly samplings of crab, grilled swordfish and tuna, a lousy one saw a meagre serving of shrimp and a puny crab appendage arrive at the table.
Come to think of it, Legends was often unpredictable with its fare, such as the time four of us ordered blue lagoons and each arrived with a different colour. Who knew purple lagoons existed?
Here's how you can make a meal worthy of the occupant of 24 Sussex Drive, though you can choose to eat it as a salute to the current PM or your all-time favourite leader.
2 lobster tails
8 crab legs
2 oz (50 g)breadcrumbs
1 tsp garlic, finely chopped
1 oz (25 mL) dry white wine
3 oz (75 g) butter
3 tsp lemon juice
1 pint (500 mL) vegetable oil
To prepare: cut the lobster tails and bend back in butterfly style; shell and de-vein the scampis, prawns and shrimps; extract the meat from the crab claws; remove the oysters and scallops from the shell and coat with breadcrumbs. Finally, wash the lobster, scampi, prawns and shrimps under cold running water and dry thoroughly.
Proceed with the following cooking methods simultaneously: (a) Place the crabmeat in a small ovenproof dish, add 1/3 tsp garlic, 1 tsp lemon juice and half the white wine and bake in a moderate oven for 10-15 minutes.; (b) Place the lobster tails in an oven pan, add 1 oz (25 g) butter and 1 tsp lemon juice and bake in a moderate oven for 8-10 minutes; (c) Melt 1 oz (25 g) butter in a frying pan, add 1/3 tsp garlic and the remaining wine and sauté the scampi, prawns and shrimps for 2 minutes, stirring continuously; (d) Heat the oil and fry the scallops until golden, then transfer to a small overproof dish, add the remaining butter, garlic and lemon juice and place in a broiler for 5 minutes; (e) Re-heat the oil and deep fry the oysters until golden.
To serve: arrange attractively on a silver platter, pour over the Cognac and flame. Serves 2.
Recipe taken from The Flavour of Toronto, edited by Kenneth Miller, photographed by René Delbuguet (Toronto: Four Corners, 1977). - JB