i rarely eat lobster. not even sure why. it's like chicken that way. but viognier would be my go to choice.

Went to a new restaurant called Alaska with my four year old son Finn last week. I had Halibut and he had the Lobster macaroni and cheese. I suggested a Jed Steele cuvee chardonnay but we opted for milk.

Lobster needs a Burgundy: a Saint Veran or some other crisp, slightly oaked Chard. Not a Chablis. Some Chilean chards work well, most Cally chards are too buttery/oakey. I had my first feed of lobster tonight, fresh caught off the coast of Newfoundland (I live in St. John's). If you have never had lobster less than 12 hours from the ocean, well, too bad. Paired with some very nice garlic butter and a 2004 Bouchard Pere Saint Veran. Exceptionally sweet lobster this year, best I've ever had.