Is there any type of food more synonymous with summer than lobster? Whether grabbing a warm lobster roll on the boardwalk or picking it apart whole — claws, tail, and all — on the patio, this shellfish dish always seems to taste a bit better when accompanied by sunny skies and warm breezes. Oh, and the right wine, of course.
Rich and sweet, savory, and buttery — thanks to the drawn butter typically found alongside — lobster makes for an interesting pairing. The trick is to select a wine with good acid, to cut through the richness and bring out the freshness of the fish, but also with a round body or creamy texture, to match the weight of the lobster.
Though the possibilities are endless, and experimentation is always encouraged, below are four of our favorite lobster-friendly wines. So tie on a bib, get the shell-cracker ready, and dig in!
Albariño from Rías Baixas
It’s often said that what grows together, goes together, and this white wine produced along the Atlantic coastline of Spain is the ultimate pairing for shellfish. Albariño is typically high in acid with fresh citrus flavors and serious minerality, and certain examples have a subtle creaminess that marries well with lobster. The 2013 Albariño de Fefiñanes, Rías Baixas ($24.99) is a perfect example of this, with a creamy mouthfeel and flavors of lemon-lime, ripe peach, and wet stones — absolutely delicious. We also loved the 2013 Abellio Albariño, Rías Baixas ($11.99) with its bright red apple flavors and clean finish — definitely a crowd favorite.
Like to squeeze a bit of lemon over your lobster? Then you should be drinking Txakoli, which hails from Basque Country in northern Spain. While its high acid and minerality give it some similarities to Albariño, Txakoli (pronounced “cha-koh-lee”) tends to be lower in alcohol and slightly effervescent, making it the perfect palate cleanser for rich shellfish. The 2013 Mokoroa Txakoli, Getariako Txakolina ($17.99) is so bright and springy, with tons of mouth-puckering, lip-smacking, lemony acid and a salty minerality. No need for lemon wedges if you’re drinking this wine!
Unoaked, or Subtley-Oaked, Chardonnay
Now, we’re not talking about your oak-bomb, vanilla-scented candle type chardonnay here. Though this tends to be the archetype, there are many wineries in both the New and Old World producing clean chardonnays with little to no oak. The grape has just enough acid to stand up to the lobster, with a rounder, fuller body. A touch of oak will bring out the soft creaminess as well. Cooler areas of California, New York’s Finger Lakes, and Burgundy, particularly the southern part of the region, would be good areas to look to. The 2012 Dutton-Goldfield Dutton Ranch Chardonnay, Russian River Valley ($27.99) matches the buttery lobster and brightens the dish, with apple flavors and just a touch of vanilla oak.
Bubbly, Any and All!
A special-occasion dish deserves special-occasion wine, and what dresses things up more than a glass of bubbly? Sparklers with a bit of a toasty, creamy quality will be the best matches for whole lobster. There’s no better dish to pop a bottle of true Champagne for, with its soft, mouth-filling bubbles and classic toastiness, but a crémant from France would also be excellent. For a splurge, try the NV Charles Heidsieck Brut Réserve Champagne ($64.99), which is just truly lovely — lively, citrusy bubbles greet at the front, evolving into nutty, savory flavors that remain long after the last sip. Like relaxing into a hammock at sunset. The budget-friendly NV Domaine Philippe Tessier Crémant de Loire, Loire Valley ($14.99) balances the saltiness of the buttered lobster very well with round, soft citrus flavors and a bit of chalkiness.
Lobster Claw Slaw
Here, crunchy, creamy, deliciously familiar slaw is sumptuously chock full of rich, succulent lobster meat–for a dish that would be just as at home at a beach bash as at an elegant dinner party. For occasions that might not merit the indulgence of lobster, feel free to substitute shrimp or crab.
1/2 cup mayonnaise 2 tablespoons sour cream 2 tablespoons whipping cream 1/4 teaspoon white pepper, or more to taste 2 tablespoons plus 1/2 teaspoon coarse kosher salt, divided, or more to taste One 10-ounce bag finely shredded cabbage or slaw mix 3 cups loosely packed arugula (1 1/2 ounces)
1/2 small head radicchio, cored and thinly shredded (you should have about 1 3/4 cups)
1 shallot, halved lengthwise and thinly sliced
1 tablespoon shopped fresh tarragon, plus sprigs for garnish
12 ounces cooked lobster meat, cut or shredded into bite-sized pieces 8 large or 16 small cooked lobster claws
In a small bowl, combine the mayonnaise, sour cream, cream, pepper and 1/2 teaspoon of the salt. Set aside. (you can prepare the mayonnaise mixture up to 3 days in advance, storing it covered in the refrigerator.)
In a large bowl, combine the remaining 1 tablespoons of salt and 2 cups of cold water, whisking to dissolve the salt. Add the cabbage and, if necessary, enough additional water to cover. Soak for an hour, stirring occasionally. (If you’re pressed for time, you can skip this step–it helps make the slaw more crisp and crunchy, but it is not critical.) Drain the cabbage and return it to the bowl. Add the arugula, radicchio, shallot, and chopped tarragon, Gently stir the lobster. Add the mayonnaise mixture, gently tossing to combine. Taste, ideally with your wine, and add more salt and/or pepper if you like.
Arrange the lobster slaw on the platter or on individual plate, dividing it evenly. Top with the lobster claws and tarragon sprigs and serve.
Delicious Crab Dinner Sides That Pair Perfectly With Your Favorite Seafood
Crab is a rich and sweet meat. The best crab dinner sides complement crab legs and meat without overpowering them. Here are a handful of the best crab side dishes:
- Steamed Artichokes with Garlic and Butter
- Cottage-Cut French Fries
- Roasted Brussels Sprouts
- Lemon and Garlic Butter Dipping Sauce
- Brandy-Infused Mayonnaise Dip
- Twice-Baked Garlic Mashed Potatoes
- Zucchini, Onion and Corn Hash
- Almond Caesar Salad
- Cold Sesame and Ginger Noodles with a Peanut Sauce
- Avocado Deviled Eggs
Keep reading for our complete list of the best side dishes to complement your next crab dinner.
Odds are if you love crab, you've loved it for a while and have encountered many of the traditional favorite carb dinner sides. Juicy, roasted vegetables, creamy potatoes, and classic butter dips are beloved for good reasons — versatile and minimalist, they perfectly complement the sweet taste of crab.
1. Roasted Vegetables
Crab has a sweet, buttery taste, so it is important to choose a side that won't overshadow the light meat. Roasted or grilled vegetables are a perfect companion to a savory crab dinner. Try cooking carrots until they are crisp and tender — the earthy flavor of carrots pairs perfectly with crab's melt-in-your-mouth smoothness. Roast asparagus to bring out its bright undertones. Simultaneously nutty and hearty, crispy and soft, roasted Brussels sprouts are a guaranteed success. If you have access to a grill or a grill pan, use the heat of a real fire to cook some veggies and give them subtle smoky flavors. Try tossing together a variety of in-season vegetables to bring a depth of flavor to your meal. During summer dinners, combine zucchini and bell peppers for a light, tangy dish. In autumn, try hearty vegetables like carrots, onions, and squash. Grilled or roasted vegetables pair well with all varieties of crab, which is part of the reason they are a traditional side. Try serving them alongside hot or cold crab meals, and even pair them with fried crab cakes.
2. Creamy Potatoes
Subtle and creamy, potatoes are crab's natural companion — and the options are nearly endless. Roast fingerling potatoes with rosemary and thyme for a sophisticated flair, or stick to the basics and smash up a bowl of mashed potatoes. But the basics don't have to equal boring — drizzle garlic butter and sour cream over the top for a gourmet touch. Try twice-baked garlic mashed potatoes for an even creamier side — spike them with chunks of butter and cheese for extra deliciousness before you bake. If you have any extra crab meat, you can toss it into mashed potatoes for a hearty twist. Cook red potato wedges with tangy greens or boil them in salt and butter for an authentic New England salt potato dish. You can never have too much cheese in your life, so fry some cheesy potato pancakes for an unconventional twist on the traditional side. With an infinite variety of cooking methods and possible additions, potatoes are an easily prepared and upgraded side dish that will quickly fill out a crab dinner.
3. Lemon Garlic Dipping Sauce
A lemon garlic butter dip is probably crab's most iconic companion. The standard recipe combines clarified butter with a spoonful of lemon and a dash of garlic — the slight citrus tang gives a light, refreshing flavor to the crab, and the garlic melds with the smooth butter to give a perfectly savory taste. Feel free to spice up the simple sauce. A teaspoon of Worcestershire sauce adds thickness and sweetness to the dip. Toss in extra herbs and spices such as parsley, rosemary, or salt and pepper, but be careful not to overdo it — the key to this sauce is its simplicity. The dip is good enough to stand on its own, so keep the ingredient list low. Butter-based dips and sauces are best with warm or room-temperature crab dishes. The sauce will solidify if paired with cold crab meat, so if you're serving a cool crab meal, it's probably best to pair it with a different, cream-based sauce.
Some nights, you just don't have a lot of time. But don't worry — these simple side dishes don't require much effort to be delicious. Try one of these three tasty and fast sides when you're approaching a dinner deadline.
1. French Fries
Potatoes are already an excellent complement to crab. French fries take them to the next level of taste and convenience — nothing beats the crispy snap of a french fry. For classic and quick french fries, all you need is russet potatoes, flour, paprika, vegetable oil, and garlic and onion salt. Once you cut the potatoes into thin sections, dip them into the herb and spice batter, and then fry them over the stove. French fries are a charming finger-food side for your crab dinner, and they are perfect companions to crab legs or other crab meals that require you to eat with your hands. Try some french fry variations like thick-cut steak fries or skinny, crunchy oven fries for added interest. Cottage fries are melt-in-your-mouth potato slices spiced with cayenne pepper and herbs, and sweet potato wedges have slightly sweet undertones that pair beautifully with crab and seafood. Whichever way you slice it, french fries are a fun, fast, and tasty side dish for a crab dinner.
2. Raw or Steamed Vegetables
Don't worry if you don't have time to roast or grill vegetables raw or steamed veggies are a quick and light side dish for a crab meal. Blanch green beans in well-salted water and sauté with garlic, red pepper, and butter for a fresh and delicious side that's ready in under 20 minutes. Steam hard vegetables like broccoli, cauliflower, and carrots for a light side dish that will complement the rich and filling taste of a crab dinner. For added flavor, garnish the steamed veggies with a generous serving of garlic butter. You could even leave some vegetables raw for an incredibly fast side — slice carrots into long strips perfect for dipping or cut broccoli into small florets for easy handling. Raw vegetables have the benefit of being able to be dipped into the same sauce as the crab, which cuts down on preparation time. Bell peppers, celery, and snow peas are other options for good dipping veggies.
3. Flavored Dips and Sauces
It doesn't take much to make a smooth, flavorful dip or sauce. A simple and fast idea is to create your own flavored mayonnaise. Add fresh dill, Dijon mustard, and a squeeze of lemon for a Dijon mayo, or toss in some chipotle seasoning for a Southwestern kick. For a perfect sweet-and-sour complement to steamed crab legs, whip together a gourmet brandy-infused mayonnaise. Combine a cold hollandaise sauce with sour cream and a little mustard for a smooth, creamy dip. If you like a little heat with your crab, blend up a spicy Diablo dipping sauce. Using tomatoes, garlic, and serrano chile, this thick sauce will bring your guests back for more. It's best to have a variety of sauces available on the table for your guests to choose from — have a classic butter dipping sauce next to a mustard mayo or hollandaise. This will create a fun spread that invites everyone to explore different flavor options, but won't cost you hours of preparation.
To give your crab dinner an upscale flair, try one of these fancy, gourmet sides.
1. Fresh Artichokes
The ultimate high-end finger food, artichokes have a light and nutty flavor with a slight lemon undertone. You can prepare artichokes in a variety of ways: roast them with fresh herbs and garlic, stuff them with butter, cheese and breadcrumbs, or bake them with a squeeze of lemon and drizzle of olive oil. For a simple and elegant dish, cover the artichokes with garlic and butter and then steam them for around 20 minutes to soften the leaves. Once cooked, serve each guest with a whole artichoke and butter- or mayo-based sauce for dipping. As a bonus, you can use some of the same sauces for both crab and artichokes. Both the veggie and the crustacean pair beautifully with a lemon garlic butter sauce or a flavored mayonnaise dip, which allows you to cut down on preparation time without sacrificing flavor or class.
2. Crisp Green Salad
For an understated and sophisticated side dish, try your hand at a fresh salad. Keep it simple with a romaine-heart salad dressed with a homemade dressing made with shallots, mustard, lemon juice, and salt and pepper. Go a little heartier with an almond Caesar salad, complete with home-baked Italian-style croutons and a parmesan, anchovy, mustard and garlic dressing. Serve a pear and cashew tossed salad to give your dinner a hint of fruit — this light salad provides a refreshing contrast to buttery-sweet crab meat. Grill apples for a smoky late-fall salad, or whip together a lavish red wine vinaigrette to give your favorite salad a fancy upgrade. The options for a green salad side dish are just about endless — no matter how many crab dinners you host a season, you're sure to find the perfect salad to complement each occasion.
3. Cocktail Sauce
Give your crab dinner an instant class with a homemade cocktail sauce. But just because it's homemade doesn't mean it's overly complicated. You can create a rich and flavorful cocktail sauce by combining ketchup, horseradish, Worcestershire, and Tabasco sauce with lemon. Experiment with different amounts of each sauce, or add freshly ground black pepper for an extra kick.
If you feel as though you're in a side dish rut, branch out by trying some of these unique but delicious sides for your next crab dinner.
1. Sweet Corn
For many people, corn doesn't immediately come to mind when they think about a crab dinner. But the sweet and versatile vegetable is a tasty accompaniment to a crab meal. For an easy side dish that you can eat with your hands, simply steam corn on the cob with lemon juice and sugar and smear it with butter, garlic, and salt before serving. Wrap ears of corn in aluminum foil and grill over hot coals for a juicy and smoky side. Toss together crisp corn, tomatoes, jalapeño peppers, and chopped onion for a refreshing and light corn salad. Sauté diced zucchini, onion, and corn over medium heat for a buttery and tender vegetable hash. Fry some sweet corn fritters for a crispy side you can easily eat with your hands.
2. Asian Noodles, Vegetables, and Sauces
Try pairing crab with an Asian-inspired side dish for a unique, memorable, and refreshing dinner. For an innovative dipping sauce, try your hand at nước mắm, a traditional Vietnamese fish sauce that combines rice vinegar, fresh lime juice, garlic, sugar, chiles, and ginger root for a sweet and spicy kick. This light sauce will bring a new flavor to your crab dinner and is perfect alongside steamed crab legs. Pair cold sesame and ginger noodles with a spicy peanut sauce and fresh sliced vegetables to add depth to your crab dinner. Have some fun in the kitchen making smacked cucumber — break cucumbers with a heavy knife so they can absorb salt, chili oil, garlic, and bright rice vinegar marinade. Dry-fry green beans with a garlic sauce for a fresh, crunchy, and light side that pairs well with rich crab dishes.
3. Deviled Eggs
Deviled eggs might be the go-to side dish for warm summer dinners. A creamy and savory finger food, they pair beautifully with a wide range of dishes, including crab. For a classic taste, mix mayo, vinegar, and mustard with egg yolks and dust with paprika. But deviled eggs are easily customized — use avocado and lemon for a green twist on the traditional recipe, or spike the mix with bits of juicy bacon and minced jalapeño peppers for a spicy Southwestern flavor. You could even add some buffalo sauce to your eggs for an extra kick. Try laying out a platter of deviled eggs at your next crab dinner — you probably won't have leftovers by the end of the night.
Fresh Crab Delivered to Your Door
You don't have to live on the coast to have a fresh crab dinner. At Maine Lobster Now, we specialize in bringing the best, freshest seafood from the shore to your door. We give anyone in the country the ability to experience the rich and bright flavors of Maine seafood, regardless of where they live. Browse our king crab selections online and find premium products like our Alaskan Red King Crab legs for a meaty, hearty, and flavorful dinner guaranteed to impress your guests. Let's close the distance between you and the coast.
The Claw Lobster Cocktail Recipe from The Four Seasons
– See more at: http://taste.fourseasons.com/recipe/the-claw-cocktail/#sthash.jSHqPEkm.dpufThis week I have lobster cocktails on the brain. It all started when I came across a stunning image of a bloody mary garnished with a lobster claw which led me to write .
This week I have lobster cocktails on the brain. It all started when I came across a stunning image of a bloody mary garnished with a lobster claw which led me to write a blog post all about lobster bloody marys.
The lobster bloody mary isn’t a huge creative leap given that many bloody marys include clam juice in the recipe. The below recipe – “The Claw Cocktail” – from bartender Justin Taylor at The Four Seasons Hotel Vancouver is much more adventurous as many of the ingredients are less traditional pairings for lobster. I imagine the flavor of this drink would be similar to that of the taste of a piece of lobster sushi. The recipe is featured on The Four Seasons Taste website and I am including it below. If you try it let me know!
The Claw Lobster Cocktail Recipe – From the Four Seasons in Vancouver
How to prepare lobster tails
I have a method when it comes to cooking lobster tail, instead of cooking it whole which I believe leads uneven cooking, I take kitchen shears and cut lengthwise down the center so the tail is in two separate, even pieces with all of the flesh exposed. This is how I prep my lobster tails almost every single time, and it could not be easier since there’s basically nothing you need to do.
- Get a really good pair of kitchen shears.
- Starting at the very end of the tail, cut a slit all the way up to where the flesh is.
- Use the shears and cut the upper part of the tail down the middle, lengthwise. Do the same to the bottom part of the shell.
- Use a very sharp knife to swiftly cut the shell and the meat all the way through.
- Now you’re ready to cook!
Comoros- Langouste a la vanilla (Lobster with Vanilla Sauce)
Author International Cuisine
- 2 live lobsters 1 1/4- to 1 1/2-pounds each
- 1 tablespoon olive oil
- 7 tablespoons plus 2 teaspoons unsalted butter
- 3 medium shallots peeled and finely chopped
- 1/4 cup white wine
- 1 1/2 tablespoons white wine vinegar
- 1/2 vanilla bean split lengthwise
- 1/2 teaspoon kosher salt
- Freshly ground pepper to taste
- 3/4 pound tender spinach stemmed
- Baby Vidalia Onion bulbs sliced into coins
- Tender Clover sprouts or other sprouts
Preparing the Lobsters for Cooking
Steeping the Lobsters
It&aposs crucial to work with the lobsters while they are hot, or the fat in the meat will congeal and make it difficult to remove the lobster from its shell.
- Place six 1 1/2 to 2 pound lobsters in a tight fitting container. Cover with cold water to determine how much you will need. Drain off the water, measure it and place the water in a large pot. Bring the water to a boil and add 1/2 cup of white distilled vinegar to every 8 quarts of water you are using.
- After the vinegar is added, pour the boiling liquid over the lobsters and let them steep for 2 to 3 minutes (3 minutes for 2 pound lobsters). Reserving the water, use a pair of tongs to remove the lobsters from the water. Place them on a sheet pan with sides or a board placed over the sink it is messy to disassemble the lobsters.
- Using a towel or rubber gloves to help hold the hot lobster, grasp the lobster&aposs tail, twist and pull the tail, to detach it from the body. Twist and pull the arms to detach them and return the arms to the hot water for an additional 5 minutes. Reserve the bodies.
Removing the Meat
- For the tail, hold the tail flat and twist the tail fan to one side pull off and discard. Use your fingers to gently push the meat through the tail end, and pull the meat out through the large opening. Discard the tail shell. Lay the tail meat on its back and cut lengthwise through the middle. Remove the vein running through the top of the meat. Lay the finished pieces on a sheet pan lined with paper towels.
- For the claws, after 5 minutes, remove the arms from the hot water. Twist off the knuckle to remove it from the claw. Hold the claw in your hand and pull down to loosen the lower pincer. Crack it to each side and pull it straight off. The cartilage from inside the claw should be attached to the pincer and the claw meat should remain intact. You may not always succeed in keeping the claw meat in one piece, but with practice your success rate will increase.
- Still holding the claw, crack the top of the shell with the back of a heavy knife blade, about 3/4-inch from the joint where the knuckle was attached. You want to go through the shell but not damage the meat. Turn the claw over and repeat the procedure a second time. Wiggle your knife to loosen and crack the shell. Pull off the lower section of the shell.
- Shake the claw to remove the meat (if it doesn&apost fall out, cut off the very tip of the claw shell and blow through the hole to release the meat). Add the claws to the tail meat.
- For the knuckles, cut off the top joint of the knuckle that was attached to the lobster&aposs body. Use a pair of scissors to cut away the shell along the smooth outside edge of the knuckle. Use your fingers to pry open the shell and remove the meat. Add the knuckle meat to the tails and claws. Cover the lobster pieces with plastic wrap and refrigerate for up to a day.
- Pull back and discard the top shell of the lobster including the heads and antenna, remove the tomalley (gray), the roe (deep green), the feathery lungs, and the sack behind the head. You may want to reserve the tomalley and roe for other uses (they can be wrapped and frozen separately), but discard the lungs and sack. You will be left with the bodies and legs. Rinse them thoroughly under cold water and use them immediately or freeze them to make a lobster stock or a consommé.
Mark McEwan's signature Lobster Spoons recipe
Chef Mark McEwan is one of Toronto’s most successful chefs, with a food empire that includes Toronto restaurants ONE, North 44, Bymark and Fabricca, a catering company, gourmet food shops and a national cookware line - not to mention a judging gig on the culinary competition series Chopped Canada.
So, where does Mark go to unwind from his busy schedule? He heads north, to his custom-build waterfront cottage on Georgian Bay. “We love to get up here as much as we can, especially in the summer,” says the married father of two grown children, who loves paddle boarding on the bay and designed his home with gorgeous floor-to-ceiling window views of the water.
Photo: © Instagram/@themcewangroup
With New Zealand’s Stoneleigh wines, Mark hosted a private dinner this spring for contest winner Jodie Harrison of Ottawa and five of her friends. Assisted by his restaurant staff, he prepared a scrumptious five-course menu, which included Fogo island cod with piperade, smoked cod croquette, white anchovy and marcona almond ricotta and sweet pea ravioli with brown butter, spring mushrooms ragout and pecorino and banana cream pie with peanut shortbread crust.
But he started the evening with lobster spoons, a signature dish from ONE that has been on the menu from the very beginning.“We dared take it off the menu once but our customers weren’t having it,” Mark recalls with a laugh. Here, he shares the recipe for the bite-sized appetizers, along with your choice of wine pairing from Stoneleigh.
Nova Scotia Lobster Spoons
- 1 Nova Scotia Yarmouth lobster, about 1½ lb, par-cooked and shelled (instruction below)
- ½ pinch salt and pepper
1. To prepare the beurre monte, over medium heat, heat the vermouth in a saucepan until it begins to bubble, and then lower heat. Add a piece of butter and whisk until it emulsifies. Continue adding butter, a piece at a time, until all the butter is incorporated. Keep warm at a temperature between 160º and 180º F to preserve the emulsion.
2. Cut the par-cooked lobster (see instruction below) into small bite-size pieces. Add to the beurre monte and cook until heated through, about 3 to 4 minutes. Season.
3. Arrange 12 Chinese porcelain soup spoons on a platter or two. Dress each spoon with a pinch of cilantro, and then divide lobster evenly among the spoons. Drizzle a little extra beurre monte on top, and serve.
1. Bring 8 quartz cold water to a boil in a pot large enough to accommodate the lobster. Add vinegar and remove from the heat.
2. Add lobster, cover and 2 minutes later remove with a pair of tongs. With a kitchen cloth, twist off the claws and return them to the pot for an additional 5 minutes. Detach the tail from the body. Twist off the tail fan, insert a thumb, and push out the lobster meat. Remove knuckles from claws. Pull down the pincer and move it from side to side. It should detach with the cartilage attached, leaving the claw intact. Crack the claw shell and remove claw meat. Cut knuckles with kitchen shears and remove knuckle meat.
3. Refrigerate the lobster meat until needed.
2015 Stoneleigh Marlborough Sauvignon Blanc ($17.95, available year-round)
This Sauvignon Blanc displays lifted tropical fruit aromatics, with passionfruit, grapefruit and citrus blossom characters. It’s best served slightly chilled on its own or with delicate white meat or seafood dishes.
2015 Stoneleigh Latitude Sauvignon Blanc ($21.95, a limited edition offered through Vintages)
This Sauvignon Blanc exhibits aromas of tropical fruit, fresh pineapple and passionfruit with underlying citrus notes, which follow through to a palate of tropical fruit and grapefruit zest. Best served lightly chilled, it’s a fantastic kiwi BBQ wine that could also be enjoyed with warm chicken salad or seafood dishes.
Can you suggest any specific wine pairings with lobster?
Now that we’ve established some basic rules when it comes to finding the best wine pairings with lobster, let’s take a look at some specific examples. As always, your own personal preferences will come into play, as will not only method of preparation, but also what the lobster is being served with, or alongside.
1. For a light, slightly sweet flavor, a Prosecco like Santa Margherita Superiore works. This Prosecco, from Italy, is a pleasant, non-vintage sparkling wine featuring crisp but light pear notes. Touches of lemon make for a refreshing drink it’s versatile enough to be served alongside grilled tail or sweet baked claws.
The wine is dry with fine, lively bubbles, delicate pear, and apple fruit aromas and a crisp finish. Whether served at the beginning of a beautiful evening for two or sipped throughout a lively meal with friends, this celebrated bubbly has versatility at the table that can be shared time and time again.
Fresh lemon, citrus blossom, and green apple aromas with a hint of brioche precede a lush palate of white nectarines, honeydew melon, and citrus zest vibrating with minerally acidity that carries into a surprisingly creamy finish.
Wine Enthusiast -Germany - "Honeycomb and tangerine skins entice on the nose of this elegant dry Riesling. White-peach and grapefruit flavors are ripe and rich on the palate, lending an unctuous, almost oily, mouthfeel. Strikes of steel and acid on the finish lend finesse."
A crisp and dry wine boasting tantalizing aromas of tropical fruits, white grapefruit, lemon zest and honeysuckle. The palate brims with zesty citrus and minerality, balanced by a rich, round mouthfeel. Hints of Meyer lemon, ripe banana, guava & white nectarine complete the finish on this irresistibly refreshing wine.
No Muscadet estate is rendering consistently finer or more intriguing wines than Luneau‐Papin, and given the prices asked there is no excuse for any lover of wine not making their acquaintance.
This is one of the most expressive wines in the Lieu Dit range. Perfumed, generous and inviting, the 2017 has so much to offer. The Chenin emerges from Happy Canyon Vineyard, where the first Chenin was planted in an appellation that is better known for its Bordeaux varieties.
Cold Herbed Pasta Salad With Lemon and Garlic
Cold pasta salad is a favorite cookout food and a deserving foil for grilled or steamed lobster halves. This pasta salad uses no mayonnaise in its dressing, so it can be left out on buffet tables, and served cold or at room temperature.