What to serve with lobster?

[Innkeeper]

If you eat lobster like we do here in Maine, there will be some butter involved. The best way to handle lobster and butter with a white wine is with a little sweetness, and we do mean a little. A slightly off dry riesling such as a Mosel Spatlese or a Rheingau Kabinett would be well within your budget, but you could save money with an American Riesling in the 1.5% residual sugar range from the Finger Lakes, California, or the Northwest.

If you are hard on the bubbly idea, an Extra Dry Champagne or California Sparkler would be the best bet. Extra Dry is just a little sweeter than Brut. Moet & Chandon White Star Extra Dry is a steady among mass producers, but an offering from a smaller producer can be more satisfying at the same price. Among Californians look for Iron Horse and Schramsberg.

If no butter is involved, ignor all the above and go with a dry riesling, preferably from Alsace or Austria; or a Brut Champagne.