Getting Out of Your Shell

In honor of National Lobster day, coming up on September 25th, I wanted to share some great wine pairings for this delicious seafood treat. For starters, the wine should definitely be white (or rosé). With red wine, the saltiness of the lobster will bring out the bitter tannins in the wine and the tannins in the wine will bring out the saltiness and iodine flavors of the seafood. It should be chilled, not too oaky, nor too acidic as you don’t want to mask the delicate flavor of the lobster.

In a nutshell, a successful pairing depends on how the lobster is prepared and served: hot or cold, simply steamed or grilled, served with flavored mayonnaise, a heavy cream sauce, a light sauce, a tomato sauce. But a not too dry sparkling, like a Prosecco will work well with most lobster dishes.

  • With a simple Steamed or Boiled Lobster, served with drawn butter and a squeeze of lemon, an Oregon Pinot Gris is PERFECT. Try our favorite Pike Road Willamette Pinot Gris.
  • For Grilled Lobster: The medium-bodied Jam Cellars Butter Chardonnay has just enough oak and tropical fruit to complement the flavors imparted by the grill without competing with the lobster.
  • For the classic summer favorite, a Maine Lobster Roll:  the Fourrey Premier Cru Chablis is just right. Very different from California Chardonnay, crisper, its flavors more citrus and apple than tropical fruit, its oak subdued, it has a pleasant minerally flavor that complements the cold lobster, hint of pepper heat, the tarragon, and crunchy celery (or cucumber).

In addition to pairing ideas, I also wanted to provide a great recipe in case you aren’t quite sure how you want to prepare your lobster feast yet.

A Fair Weather Maine Lobster Roll
Follow our directions for boiling your lobster. Immediately pull lobster from boiling water, plunge into a large pot of ice water, and allow to chill completely before shelling.

Fill a split top hot dog roll with: 4 oz. lobster cooked, chilled lobster meat, gently stirred with

  • ¼ C real mayonnaise
  • ½ C finely diced celery or cucumber
  • 2 thinly sliced green onions
  • 2 tsp minced fresh tarragon
  • 1 TBS freshly squeezed lemon juice
  • Freshly ground black pepper
  • Little pinch of cayenne

Roz Mayberry
About Roz: During her distinguished career, Roz has served a term as the Retail Representative on the MDA's Michigan Grape and Wine Industry Council and Continues to serve on their Promotion & Education and Competition Committees. In addition, she has served as a judge in various national and international wine competitions.

Working with D&W's wine stewards and SpartanNash's vendor partners, Roz tirelessly explores the vast world of wine, discovering the finest wines for every budget and every taste. And she loves to discuss food and wine with customers and colleagues. As a lifelong foodie, there is nothing else she'd rather be doing.