2006-08-09 10:16:38 · 15 answers · asked by RC 1 in Food & Drink ➔ Beer, Wine & Spirits
STOP YOURSELF BEFORE YOU DO SOMETHING TRAGIC!!
Lobster (assuming you mean New England or Canadian Atlantic lobster) does not go well well with plain scampi (garlic) butter!!! At the least, add a little amontiaddo sherry and paprika if you are riven to have a garlic butter.
Garlic butter is OK for langoustine lobsters (lobster tails from
species without claws.
As for the wine: NOT CHARDONNAY for plain steamed or boiled N.E. or Cdn ATLANTIC LOBSTER (chardonnay overwhelms its delicacy). But with rich sauce dishes (a la thermidor, a la savannah, for example) chardonnay is OK.
For plain buttered NE or Cdn Atlantic lobster try such lighter, fruity, even a bit flabby, wines such as pinot grigio, dry chenin blanc and Vouvray, a Penedes from Spain, a dry reisling, gruner veltinger from Austria, a Californian colombard, or vinho verde blanco from Portugal. Most sauvignon blancs OK, especially those from New Zealand. Muscadet from france another option. As is voignier. Or if you want to be a real show-off and have a regional wine match try to find a YOUNG!! vidal blanc from Rhode Island or Quebec.
2006-08-09 12:35:46 · answer #1 · answered by Hank 6 · 0⤊ 0⤋
I have to agree, white wine taste delicious with anything Garlic or Butter based.
2006-08-09 17:20:53 · answer #2 · answered by Buffy 2 · 0⤊ 0⤋
Oh, I want to eat dinner with you tonight. Definitely white. Don't go too sweet as lobster meat is sweet and you don't want to detract from that. I would recommend a nice dry, fruity Sauvingon Blanc. In fact, I'm drinking a glass now for Happy Hour. Bon appetit!
2006-08-09 17:22:16 · answer #3 · answered by HamTownGal 3 · 0⤊ 0⤋
A nice white wine.
2006-08-09 17:31:57 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Champagne
Sauvignon Blanc
2006-08-09 17:22:47 · answer #5 · answered by Double O 6 · 0⤊ 0⤋
Gewurztraminer for sure; chilled.
White wine from Alsace in France.
2006-08-09 17:49:00 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Pinot Griegio. It's light, fruity, won't compete with the garlic
2006-08-09 17:23:59 · answer #7 · answered by mediahoney 6 · 0⤊ 0⤋
mmm garlic butter sauce is yummy, i would recommend white wine
2006-08-09 17:19:44 · answer #8 · answered by Anonymous · 0⤊ 0⤋
Mmmmmm...
How about sparkling wine? That would be good, otherwise, I'll also suggest something real fruity, like riesling. (Make sure it's not a dry riesling.)
2006-08-09 17:29:19 · answer #9 · answered by BobBobBob 5 · 0⤊ 0⤋
I would definitely go with a chardonnay. Something like a Rombauer or Cakebread
2006-08-09 17:21:56 · answer #10 · answered by odu83 7 · 0⤊ 0⤋