Sauternes and lobster

[GregT]

A shame that the personal attacks have been deleted. Those are what makes these threads such fun.

Regarding the lobster preparation however, I have mixed feelings. I like corn and peas w/out butter or lemon but eventually I want to try them some other way and I start adding things.

Same with lobster. I completely appreciate that it’s great just as it is. However, sometimes you just don’t want the same old, same old, good as it might be. Isn’t that one reason people cheat on their spouses?

Generally I like lobsters boiled. But sometimes grilled is nice. They tend to dry out that way so you have to be careful, but the char and smoke add something that you don’t get by steaming or boiling.

Same with lots of things. Plain lobster is great. But why not take advantage of some other options once in a while? For my taste, more butter and less lemon is the key. The lemon should be a grace note, not the prime flavor.

[Anthony_Hall]

Aline Bailey from Coutet says:

http://www.vintecclub.com.au/aline-baly-interview/

VC: Your ultimate/favourite food & wine pairing?

AB: Lobster and Coutet for what my friends and I call “LOBSauTERnes” night. If your lobster has somewhat of a kick, I recommend pairing with a younger vintage. However, if you go with a simple preparation – I recommend an older vintage. Once you taste the beautiful pairing that highlights the texture of the wine as well as its sweetness and freshness, you’ll immediately want to try a bit of Coutet with scallops and other shellfish.

[Kirk.Grant]

@Jane Crabill

i’m another who favors the lemon-butter dunking (only a few times have I had lobster fresh out of the ocean.) But I also love lemon-butter on asparagus (better than hollandaise sauce), broccoli, etc. and asparagus is not flavorless or bland. I also like snails with an herb butter sauce. I think all those foods can be enhanced with lemon and butter in the right proportion.

Jane…it’s a wonderful pairing (leomn/butter) with lobster. There’s no denying that…and I think you hit the nail on the head when you talk about needing the right proportion. There’s a reason so many people eat lobster this way

Ben J. If you’re looking for an aged Sauternes to try this with I’d give the 1988 Château Rieussec (@ HDH) a whirl. It’s got enough age on it at 20+ years to give you an idea of what we’re talking about.

[Daniel_McIntosh]

I like my lobster with lemon-butter but we live in Minnesota now and don’t get the ones right off the boat. However, I love the soft shell (we used to live in Exeter, NH and had lobster 2-3 times a month… it was $3-4 per lb) and can easily see eating them without butter.
Having never had Sauternes with lobster, I cannot imagine it would be a good pairing. I have it with Champagne, Chablis or beer.

[DougS]

I’ve had more than my share of super fresh lobster. I dip it in butter usually, but I prefer it with lemon beurre blanc when I find the motivation to make sauce. Yes, the good softshells taste sweet on their own, but dipping makes it all the more delicious for me. I would never call lobster’s flavor bland or delicate.

For wine pairings, yes, Sauternes works great for me. If it’s going to be a sweet wine, though, I prefer Tokaji or a sweet Riesling. I generally go with sparkling because I like the cleansing effect of the bubbles.

[Craig_G]

Maybe it’s just me, but I consider dipping it in butter a personal attack on the lobster.

[Alex_Rychlewski]

Craig,

The lobster is already dead at that point, so it doesn’t matter.

However, drawn butter and hot lobster is a delight in my humble opinion.

Alex R.

[Vinod_S]

Fresh/simply prepared, I generally pair it with champagne, but might try the sauterne thing out, though I’m skeptical.

For more complex/prepared dishes with a lobster base, I think aged white burgundy can work pretty well, since it’s usually in richer sauces.

[Jay_Miller]

Finally tried this last week.

2001 La Tour Blanche (375) with a steamed lobster, corn on the cob and tomato salad. Yes, the tomatoes weren’t so great but 3 lb. lobsters were on sale and I was inspired to do a summer dinner and finally try out the Sauternes/lobster pairing.

It worked well, with both the wine and the corn. The wine itself was a bit shut down compared with my last bottle (2 years ago?) with a hint of bitterness but big, impressive, deep and somewhat complex.

I think my favorite pairing was still 2005 Huet Petillant.

[Keith_Levenberg]

It’s not Sauternes but Dirty & Rowdy semillon with lobster tonight was about as good as it gets.

[Glenn_L_e_v_i_n_e]

@Keith Levenberg

It’s not Sauternes but Dirty & Rowdy semillon with lobster tonight was about as good as it gets.

I can see this being kick azz.

[A_So]

@Keith Levenberg

It’s not Sauternes but Dirty & Rowdy semillon with lobster tonight was about as good as it gets.

That is, to be sure, a tasty, tasty bottle of semillon.

[George_Chadwick]

@Robert Alfert

Fresh Maine Lobster, like Florida stone crabs, are simply delish when fresh. Put me in the camp of never wanting to dip it into butter or anything else, but then again, that’s how my wife prefers it. I like Sauternes with each upon occasion, and its nice and interesting, but not my ideal as it can detract from the sweetness of the meat itself. A white that is too crisp cuts against it, too. I have found that a richer style Sauvignon Blanc, like a Merry Edwards, or an elegant Vouvray, pair wonderfully.

Yes and yes and yes.

[George_Chadwick]

@Robert Alfert

Fresh Maine Lobster, like Florida stone crabs, are simply delish when fresh. Put me in the camp of never wanting to dip it into butter or anything else, but then again, that’s how my wife prefers it. I like Sauternes with each upon occasion, and its nice and interesting, but not my ideal as it can detract from the sweetness of the meat itself. A white that is too crisp cuts against it, too. I have found that a richer style Sauvignon Blanc, like a Merry Edwards, or an elegant Vouvray, pair wonderfully.

Yes and yes and yes.
And vinous Champagne.