Lobster and wine can be so beautiful
Today we're talking about lobster, or more precisely Canadian lobster and wine.
Why Canadian lobster? There are several reasons.
The first is that there is a healthy and sustainable lobster population off the coast of Newfoundland. The second is that the water there is particularly clean, cold and crystal clear, which also has an effect on the quality of the lobster. And finally, the Canadian lobster belongs to the American lobster family, which, unlike the European lobster, is a hard-shell lobster. It has wider claws and firm white meat with a fine, nutty flavour.
There are of course many different ways to prepare lobster, but the ideal method is one that emphasises the delicacy of the meat and does not mask it. This also applies to the wine. A red wine with tannins is therefore never a suitable partner for lobster. However, there is a wide range of possible combinations.
