It used to be fed to prisoners and is no different than a “mud bug” to me. Oh, I have enjoyed lobster! But any seafood where the requisite preparation involves serving it with straight drawn butter, or topping the tail with better crustaceans and flavor (oscar style), is not worth it for this midwesterner.
I would take two perfectly cooked palm sized diver scallops all day, any day, over unlimited lobster (and the accouterments that are necessary.)
@KNmeh7 It was in Maine that they fed lobster to prisoners…where they had an over abundance … Well-prepared it’s wonderful and one of the best accompaniments for aged Grand Cru White Burgundy or top class aged California Chardonnay.
@rpm Of course it was fed to prisoners in Maine. Sweetbreads, oxtail, tongue, used to be fed to the poorest people. Go price an oxtail, thymus, or tongue of beef these days? More expensive than a strip-loin. Obviously, a cow has many many generous 24 oz thick steaks, but only one or two of aforementioned rarities.
Chicken feet makes the best stock. The price is crazy compared to what used to be a throwaway.
I digress. You know I don’t have any frame of reference to the wines you mention, but would you say that a perfectly cooked lobster, with no additions at all, beats a perfectly cooked scallop as a pairing? Because I find scallops divine, whether raw, mui-cuit, or cooked are in another league. Without anything else added, lobster is just… protein.
Getting to the point: if it were your last meal with any of the aforementioned wines, would you pick lobster as your first food choice? Your opinion is gold around here, genuinely curious.
@KNmeh7 With perfectly cooked scallops, it would be Grand Cru Chablis - a Chardonnay, but with the most amazing flinty, mineral quality, mostly unoaked except for the grand crus, which are rich, long-lived wines. We just had some amazing diver scallops the other night with an aged Iron Horse Chardonnay - a sublime combination, too, of necessity as we had no Chablis to hand…. That said, it might well be lobster with a Grand Cru White Burgundy….