Lobster, Wine and Best Friends
The Thinker:
Summer is lobster season in New England. We put it in pasta, eggs, and serve it all by it’s lonesome. Lobster Rolls become the go to on Friday nights instead of pizza. Healthier, tastier and so easy. I make my lobster rolls with a touch of butter, splash of lemon and potato rolls – no mayo. Simple – it’s just simple and so so good. I picked up this ’15 Hamilton Russell Chardonnay earlier in the year. It’s affordable (<$30 USD), well rated (Wine Spectator 94 / Robert Parker 91) and I love their story. Have definitely added more bottles to our collection based on the reactions from this meal!
The Drinker:
One of the benefits of living in the East Coast is that in the summertime, lobster is cheaper than pizza. And having a husband that will cook it and make it into lobster rolls for you is a gift from heaven.
When your best friend from junior high (who now lives in Omaha) comes for a visit, it is written in the best friend handbook that you must have seafood at every meal with a great bottle of wine to compliment it.
This bottle of 2015 Hamilton Russell Chardonnay went perfectly with the lobster rolls – a fruity flavor yet quite dry – pairing with the buttery lobster roll nicely. The dryness and the acidity of the wine helped to cut the buttery feel of the lobster and make it disappear quite quickly between the two of us. We were quite happy with the selection Charles made with this wine.