Lobster Tail: Chardonnay & Champagne
The succulent, buttery meat of lobster tail shines with a classic
Chardonnay, especially one with a touch of oak to echo the richness of the dish. For a festive pairing,
Champagne or a quality
sparkling wine offers bright acidity and fine bubbles that cleanse the palate, elevating each bite.
Lobster Roll: Sauvignon Blanc & Rosé
A traditional lobster roll, whether served
Maine-style with mayonnaise or
Connecticut-style with warm butter, pairs beautifully with a zesty
Sauvignon Blanc, whose citrus notes cut through the richness. For a refreshing twist, a dry
Rosé brings delicate red fruit flavors that complement the sweet lobster meat.
Grilled Lobster: Viognier & Pinot Gris
Grilling adds a smoky depth to lobster, calling for an aromatic white like
Viognier that matches its intensity with stone fruit and floral notes. Alternatively,
Pinot Gris offers a crisp, lightly spicy profile that enhances the charred edges and succulent flesh.
Lobster Bisque: White Burgundy & Chenin Blanc
The creamy, savory flavors of lobster bisque are a natural match for
White Burgundy (
Chardonnay from
Burgundy), whose elegance and subtle oak mirror the soup’s texture. For a slightly off-dry option,
Chenin Blanc offers vibrant acidity and honeyed notes that balance the richness of the bisque.
Lobster with Garlic Butter: Albariño & Grüner Veltliner
Lobster bathed in garlic butter calls for a wine with freshness and zest.
Albariño from
Spain is lively and citrus-driven, perfect for cutting through the butter, while
Grüner Veltliner from
Austria brings herbal and peppery notes that complement both the lobster and the garlic.