The Perfect Pair: Wine and Lobster

Lobster wine pairing

Quick Answer: My three favorite choices for a lobster wine pairing would be Chardonnay, Albariño, and Viognier. To bring out the lobster's meat flavors, go for a Chardonnay or Viognier wine. If you prefer to bring out the freshness of the lobster, Albariño or Sauvignon Blanc would be a good choice.

One of the most popular seafood dining experiences is lobster! Whether as a fine dining dish or as a lobster roll, it would be incomplete without pairing this dish with wine. 

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What Does Lobster Taste Like?

Lobster is renowned for its tender, succulent meat and subtle sweetness. The dish’s flavor profile depends on the preparation method and accompanying sauces.

Baked lobster or steamed lobster often exhibit a pure, clean taste, while grilled lobster or broiled lobster feature a slightly smoky flavor.

Lastly, the sauce or seasoning, such as garlic butter, cream sauce, or a spicy concoction, further influences the dish’s taste.

6 Best Lobster Wine Pairings

1) Chardonnay

Costco chardonnay

The most popular and classic wine pairing for lobster! Chardonnay offers a range of styles and flavors to suit any types of lobster. A lightly oaked Chardonnay with vibrant acidity and citrus notes can balance a buttery lobster dish, while a rich, buttery Chardonnay complements cream sauce-based preparations.

2) Albariño

lightly sparkling wine olive oil

This white wine grown in Spain and Portugal, is an excellent alternative to Chardonnay. It gives more of a contrasting taste that offers bright acidity and a light-to-medium body. Plus, the wine’s citrus and mineral characteristics balance the richness of lobster, particularly when served with garlic butter.

3) Viognier

pine ridge chenin blanc - viognier best white wine at whole foods

Similar to a Chardonnay and lobster pairing, with its lush, aromatic, and oily profile. Viognier will bring out the meat’s creamy and savory flavors. Because the wine’s stone fruit and floral notes harmonize with the natural sweetness of lobster, particularly when served with a light, creamy sauce.

4) Sauvignon Blanc

Kirkland Marlborough Ti Point Sauvignon Blanc

This crisp, refreshing white wine offers high acidity and citrus notes, making it a superb choice for boiled or steamed lobster. With the wine’s herbal and citrus fruit flavors provide an excellent contrast to the lobster’s sweetness. And these flavors bring out the freshness of the lobster.

5) Rosé

Miraval Rose called hermitage

A dry, crisp rosé can provide a refreshing contrast to a rich lobster dish. Opt for a rosé with vibrant acidity and notes of red fruit, citrus, and minerality to complement the lobster’s flavors. So look for a Provence Rose!

6) Pinot Noir

Russian River Valley Pinot Noir red wine red wine

For those who prefer red wine, a light-bodied Pinot Noir with bright acidity, red fruit flavors, and subtle earthiness can pair well with lobster, particularly for grilled lobster or broiled.

How Lobster is Cooked and Prepared?

steamed Lobster and wine
  1. Boiling: Boiling is a simple and quick method for cooking whole lobsters. Bring a large pot of salted water to a rolling boil, add the live lobsters, and cook for 8-10 minutes per pound. The lobsters are done when their shells turn bright red, and the meat is tender and opaque.
  2. Steaming: Steaming is another way to cook whole lobsters, which results in tender and moist meat.
  3. Grilling: Grilling imparts a slightly smoky flavor to lobster meat. Split the lobster in half lengthwise, brush the meat with melted butter or oil, and place it shell-side down on a preheated grill. Cook for 5-7 minutes on each side, depending on the size of the lobster, until the meat is opaque and the shell is charred.
  4. Broiling: Broiling is an excellent method for cooking lobster tails. Preheat your broiler, split the tails lengthwise, and brush the meat with melted butter or oil. Place the tails on a broiler pan and cook for 5-10 minutes, depending on their size, until the meat is opaque and slightly browned.
  5. Baking: Baking is a versatile method that can be used for stuffed lobster, lobster thermidor, a simple baked lobster, or lobster Newburg.
  6. Poaching: Poaching in butter or court-bouillon (a flavorful liquid) is an excellent way to cook lobster tails or claw meat.
  7. Sautéing: Sautéing is ideal for lobster meat that has been removed from the shell. Heat butter or oil in a skillet over medium heat, add the lobster pieces, and cook for 2-4 minutes, tossing frequently, until the meat is opaque and cooked through.

Remember that regardless of the cooking method, the key to delicious lobster is not to overcook the meat, as it can become tough and rubbery.

Tips For Lobster And Wine Pairing

  1. Acidity: Wines with higher acidity cut through the richness of lobster, providing a refreshing contrast and cleansing the palate between bites. Acidity is particularly crucial when pairing wine with buttery or creamy lobster dishes.
  2. Body: The wine’s body should match the dish’s weight, so as not to overpower the lobster’s delicate flavors. Lighter-bodied wines generally work better with delicate lobster flavors, while a richer lobster dish, such as one with a cream sauce, can handle a fuller-bodied wine.
  3. Flavor profile: A well-paired wine will complement and enhance the lobster’s taste without overwhelming it. Look for buttery textures and citrus flavors in the wine.


The perfect wine for a lobster pairing depends on the preparation method and accompanying sauces, as well as personal preferences. By considering the factors of acidity, body, and flavor profile, you can elevate your lobster experience.

Whether you choose a classic Chardonnay, a refreshing Albariño, or an unconventional Viognier, the right wine will enhance the natural flavors of lobster and create a memorable food and wine match.

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