Here's what to drink with our favorite crustacean.
Besides cooler nights and colorful leaves, early autumn also ushers in hard shell lobster season, in which our favorite crustaceans have more meat per total body weight, and that meat is denser than in summer months.
Whether you prefer yours steamed or broiled, dipping lobster in melted butter is a time-honored ritual. We are also partial to chunks of tail and claw meat tossed with pasta in a light cream sauce. Either way, we like to pair a white or sparkling wine that has a full texture to hold up to firm lobster and bold acidity to cut through butter or cream. Here are a few of our picks.
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