Food and wine pairing: grilled lobster

Lobster, when cooked a la plancha, develops grilled aromas and a slight caramelization that enriches its natural sweet and savory flavor. Accompaniments can include melted butter, fresh herbs such as dill or parsley, and sometimes a touch of lemon or garlic.

A Chablis du domaine Christian Moreau, with its mineral, citrus and green apple notes, is a classic choice. This Burgundy wine offers crisp acidity and minerality that balance the lobster's rich meatiness, while highlighting its toasty, buttery notes. A Côte de Beaune Chardonnay, with its aromas of stone fruit, butter and vanilla, is also an excellent option. Its roundness and complexity perfectly complement the tender texture and caramelized flavors of lobster à la plancha.

A Rosé de Provence from Domaine Grand Boise, light and dry with red fruit aromas and refreshing acidity, is ideal to accompany lobster à la plancha. Its lightness and liveliness balance the richness of the lobster and add a fresh, fruity dimension. A Rosé de Bandol, with its notes of ripe red fruit and more complex structure, may also be a good choice. This wine brings a fruity dimension and a light spicy touch that pair well with the grilled flavors of lobster.

Although red wines aren't the first choice to accompany seafood, a Pinot Noir from Burgundy can pleasantly surprise. With its red fruit aromas, supple tannins and lightness, it adds a fruity, elegant note without overpowering the delicate flavors of the lobster. A Beaujolais, with its red and black fruit aromas and freshness, can also work, especially if served slightly chilled. Try the Morgon du domaine les Capréoles, for example.

A Brut Champagne, like the cuvée Terre d'émotion from domaine Charpentier, with its fine bubbles, aromas of brioche, apple and pear, and marked acidity, is perfect to accompany lobster a la plancha. The liveliness of the Champagne cleanses the palate between bites and enhances the delicate texture and grilled flavors of the lobster. A Crémant de Loire, with its delicate bubbles, white fruit aromas and crisp acidity, is also an excellent option. It adds a festive, refreshing touch that complements lobster well.