Whether it’s a traditional buried bake on the beach or something simpler indoors, if you’re doing lobster, you’ve got some great wine choices. So ditch the beer, don the bib, and dive in! [level-members]
As much as I tend toward the iconoclastic when it comes to pairing, lobster isn’t an area I’ve ever felt the need to explore too far with. So I’ve never tried a light, chilled red. Rosé has taken me as far in that direction as I think I’ll ever need to go.
My second choice would be bubbly, whether pink or white. Doesn’t have to be the good stuff, either. It’s an especially favored choice when the menu includes chips or fries. Perfect antidote to the greasy goodness.
Beyond that, whatever white lights your smile is going to be a good choice from serious white Burgundy or California chardonnay to simpler, crisper whites. All depends on what you’re doing with your big ugly crustaceans – and how you’re rounding out the plate.
Whatever you choose, enjoy one of the highlights of summer.