National Lobster Day feels like the perfect excuse to discuss one of my all time favorite food and wine pairings! 🦞🥂

These delicious little crustaceans are so versatile there is bound to be a recipe for everyone (except those with shellfish allergies.... my heart goes out to ya'll)

I'm sure the classic boiled lobster and lobster roll immediately sprung to mind but don't forget lobster bisque, lobster thermador, lobster mac and cheese, lobster ravioli - the list is practically endless! Check out this article from Food & Wine for some other creative recipes.

Now that you have your choice lobster dish selected, let's talk wine pairing!

Lobster on its own is fleshy and a bit sweet but clearly will come in many wrappers. So the most important thing to keep in mind when selecting your wine is to choose a bottle that won't overshadow the lobster. So no heavy, tannic reds! They will weigh down your pallet and the lobster will simply get lost.

Think higher acidity, lighter body, low tannins:

  • Champagne or a sparking wine will almost never steer you wrong here
  • Chenin Blancs acidity and ripe fruit notes would be beautiful
  • a lightly oaked Chardonnay would be fabulous, but I would be cautious of the oak levels, as too much could weigh down your lobster
  • anything with minerality is always a win with seafood (think  Riesling, Pinot Gris or Grüner Veltliner - but we'll come back to this concept of minerality later)

but if nothing else, pick a paring YOU love and enjoy!


Nikki Bittner

Nikki Bittner