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
What to
look for.
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
We don’t have an alcohol-free bottle to recommend with this dish yet. Our selection is growing.
What to avoid
Tannic reds and very oaky or very high-alcohol whites. They risk masking the lobster's natural sweetness rather than accompanying it.
When serving
Serve the white at around 10–12 °C. A slightly broader wine will benefit from not being served too cold.