Lobster

Assuming the classic preparations: lobster thermidor, lobster with beurre blanc, or simply grilled with butter and lemon. The sweet, dense flesh is the centrepiece, the butter or cream sauce adds richness, and the preparation determines how much weight the wine needs to carry. Keep oak light. Heavy, new oak swamps the sweet flesh, but a lightly oaked, buttery Chardonnay meets lobster grilled with butter well, because the butter bridges the two. The wine needs enough body to match the richness of the butter or cream and enough acidity to cut through it.