gusbo, admittedly the Pommard and the lobster tails were not a perfect pairing, but the dinner guests were wine knowledgeable friends and I really wanted to open the Burgundy. The lobster tails were lightly spiced and the combination actually worked OK for me. I guess a Sauvignon Blanc would have been a better choice, but due to the limited number of bottles to be served, I felt it better to skip the white wine in favor of the Burgundy. Nobody complained.
Just one more sip.