Seafood

Lobster

A fresh yet generous white, able to match the lobster's sweet flesh and butter without losing its balance.

The pairing

Why it
works.

Lobster has delicate, slightly sweet flesh and is richer than you might think. It likes whites that combine freshness and substance: enough acidity to keep the pairing lively, but enough roundness to support its texture.

Plain or simply lemoned, lobster allows for a taut, mineral white. With melted butter, a creamy sauce or a richer preparation, you can move toward a wine that’s broader and more textured. A well-balanced Chardonnay then becomes particularly interesting.

In practice

With lobster, look for the balance between freshness and texture. The wine should have enough acidity to answer the butter and enough body so it doesn’t disappear behind the flesh. If the preparation is very simple, go more mineral; if it’s rich, slightly increase the roundness.

In the glass