Let them eat lobster!

Overabundance is driving lobster prices down, and the crustacean is popping up on menus across the city – including the Drake Hotel’s Sunday night seafood dinner, known as Lobster Fare. Taking place on the Sky Yard every Sunday at 7 p.m. until August 26, the dinner includes a one-pound Nova Scotia lobster, grilled corn, potatoes, coleslaw, biscuit, shortcake, and a bottle of Alexander Keith’s for $32 (plus tax and gratuity). I had the pleasure of attending Lobster Fare this past Sunday and all I can say is YUM.

The Sky Yard provided the perfect backdrop to this delicious summer feast, which left me with a full belly and my craving for lobster satisfied. The lobster is the obvious star of the plate but each side dish complimented it perfectly, from the grilled corn to the herb and butter potatoes. The strawberry shortcake for dessert was the perfect cap to the dinner, and The Drake was nice enough to provide us with the recipe (see below). If you love lobster, you will love the Lobster Fare!

The Drake Hotel’s Strawberry Shortcake:


12 eggs
1 1/4 cup confectioners sugar
1 cup all purpose flour
1 1/2 tsp cream of tartar
1 1/2 tsp vanilla extract
1/4 tsp salt
1 cup of sugar 


1. Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
2. Meanwhile, sift confectioners’ sugar and flour together three times; set aside. Add cream of tartar, extract and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan. 


2 env. Unflavoured gelatin
3/4 cup sugar
1/4 tsp salt
3 egg yolks
1 cup milk
3 (8 oz.) pkgs. cream cheese, room temp
1tsp vanilla extract
3 egg whites, room temp
1/4 cup sugar
1 cup sour cream 


1. In small, heavy saucepan, combine gelatin, 3/4 cup sugar, and the salt. In small bowl, using a wire whisk, beat yolks with milk until smooth; gradually stir into gelatin mixture.
2. Cook over medium heat, stirring until gelatin is dissolved and custard is thickened slightly, about 5 minutes. Remove from heat and set aside to cool.
3. In a large bowl, with electric mixer, beat cream cheese and vanilla until smooth. Add cooled custard mixture, and continue to mix, beating on low speed.
4. Set mixture aside over ice bath, stirring occasionally until mixture is partially set and begins to form mounds.
5. Meanwhile, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Add beaten egg whites and sour cream to cream cheese mixture; beat at low until smooth. Set aside until ready to use. 


5 cups strawberries, stemmed and quartered
1/2 cup water
1 cup sugar

1 tbsp lemon juice
2 tbsp corn starch, dissolved in 1/4 cup of water 


1. In a medium saucepan, bring strawberries and water to boil over medium heat. Add sugar and lemon juice and continue to cook until sugar is dissolved.
2. Add corn starch and continue cooking until mixture has thickened, then reduce heat to low and simmer for 5 minutes.
3. Remove from heat and let cool.


To assemble you will need 12 jars.

1. Break cake into pieces, and divide evenly between jars, creating a layer of cake.
2. Spoon about 1/4 cup of the cream cheese mixture on top of the cake layer.
3. Finish with a couple spoonfuls of the strawberry sauce. Serve and enjoy.

~ Caitlyn Holroyd