Wine with lobster roll & steamed lobster?

originally posted by VLM:
Looks like the verdict is in!You should try everything.

I'm allergic to lobster, so you can go fuck yourself with it for all I care.

Foodie.
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Make sure it has rubber bands on the claws first!
 
originally posted by Levi Dalton:
I guess I am an outlier because I was actually a little let down by the Pearl lobster roll when I had it about 2 years.

I didn't think it was in the same league as Boston's B&G. But chefs have changed since, and maybe I am just a big silly head.
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We had lobster rolls and a large platter of varied raw oysters with Thor & Theresa Iverson a few years ago at B& G while we were in Boston. Both were delicious but we would rate Pearl's lobster roll as better. Hey we spent Thanksgiving day & dinner with Karen MacNeil discussing food and wine and unlike (shy Chris-my foodie Hero) that makes me an expert on food & wine.
I'm turning over a new leaf and am working on a positive self image.
 
originally posted by VLM:
Looks like the verdict is in!You should try everything.

I'm allergic to lobster, so you can go fuck yourself with it for all I care.

Foodie.
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I'm filing this information away for the next time you show up around here.

Really, you've got try try my legendary, um, monkfish salad.

Monkfisheriffic!
 
We had lobster rolls and a large platter of varied raw oysters with Thor & Theresa Iverson a few years ago at B& G while we were in Boston.
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Maybe I'm misremembering, but didn't you have the BLT (bacon-lobster-tomato), not the straight lobster roll?
 
originally posted by SFJoe:
I think Cazin's 1996 demi-sec Romorantin would be brilliant with lobster. But my previous views are well known: Big Lobster
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That's not Cazin romorantin, that's '71 Huet demisec, which is cheating, because it goes with everything.
 
originally posted by VLM:
Looks like the verdict is in!You should try everything.

I'm allergic to lobster, so you can go fuck yourself with it for all I care.

Foodie.
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ooo, not the image I wanted on a monday morning, but perhaps if it was culled in the right places, it might not be so painful.

Lobstah RULES!

Chris, come up with a pairing yet? I like viognier with it, but I could see chenin working too. You want something with a little richness and texture, not all steely and nervy,(like a Muscadet,which somehow conflicts because lobster is actually a rich meat, the other pink meat).
 
Muscadet works wonderfully cutting through the mayo of the roll, not so much with the plain bug. Chardonnay works well with the bug, not so much with the roll. I'm afraid I haven't the resources to be able sample all these interesting and varied suggestions over the course of a few days, or even weeks. Plus, I think I'd get really sick of mayonnaise.

I'll probably pick out seventeen or eighteen of the more unusual ones, winnow them down to nine or ten over the course of a week or so via consultations with Lisa, then start working my way through them over the next nine months. I think one a month is about all I can handle, it's just so much mayonnaise.
 
originally posted by Chris Coad:
Muscadet works wonderfully cutting through the mayo of the roll, not so much with the plain bug.
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What is a bug? Please don't tell me you're talking about a sea slug, or nudibranch? Cause that's just gross!
 
Why yes. In fact, I just got my new '09 NYC Zagat Guide today, and Pearl Oyster Bar has the highest score for Regional American Cuisine, based largely on its legendary nudibranch roll!
 
originally posted by Ruben Ramos:
originally posted by Chris Coad:
Muscadet works wonderfully cutting through the mayo of the roll, not so much with the plain bug.
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What is a bug? Please don't tell me you're talking about a sea slug, or nudibranch? Cause that's just gross!
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Some of us take to calling lobsters bugs due to their resemblance to scorpions and such, though calling an arthropod a bug is insulting to arthropods.
 
originally posted by Brad Kane:

Some of us take to calling lobsters bugs due to their resemblance to scorpions and such, though calling an arthropod a bug is insulting to arthropods.
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Yes. Although it's now mostly a lost bit of pedantry, the term "bug" doesn't even broadly refer to insects, but rather to a specific subclass of insecta.

Mark Lipton
 
originally posted by MLipton:
originally posted by Brad Kane:

Some of us take to calling lobsters bugs due to their resemblance to scorpions and such, though calling an arthropod a bug is insulting to arthropods.
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Yes. Although it's now mostly a lost bit of pedantry, the term "bug" doesn't even broadly refer to insects, but rather to a specific subclass of insecta.
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And juice.
 
If the colloquial term is good enough for Casper van Dien and the rest of the Starship Troopers, it's good enough for me.
 
If one recalls that lobster pairs well with a vanilla sauce, you will see that the recommendations for a weighty wine -- or one that has picked up some vanillin flavors from a barrel -- will work better with the bug than an acidic wine.
 
You've got your work cut out for you.

Looks like lobster rolls and wine for you for a month.

I expect a full report by the end of January, and I am sure I speak for the entire world of disorderlies.
 
Various comments:

American lobster is an insipid bug. No wonder it sells for such a ridiculous price and has to be mixed with mayo, butter and lemon sauces in order to impart it with some flavors

We usually have seafood here with albario, but it goes better with shellfish than with lobster. In spite of this, weightier albarios like Do Ferreiro Cepas Vellas, Nora da Neve or Pazo Seorans Seleccin de Aada will go marvellously with the bug; lemon and butter included
 
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