In article
>,
cwdjrxyz > wrote:

> On Nov 1, 8:13*am, santiago > wrote:
> > Mike Tommasi > wrote
> > :
> >
> >
> >
> > > I never tried it. However, it seems no worse than the idea of sweet
> > > wine with foie gras. I suppose if acidity is high enough, it may pass,
> > > but the idea of fat+sugar or seafood+sugar is indeed strange.
> >
> > Wasn't it here that I read about d'Yquem and lobster?
>
> I do remember reading in a book or magazine many years ago that one of
> the old counts Lur Saluces, who owned Yquem, did like it with lobster.
> In the old days, lobster often was served with a very rich and
> elaborate sauce as well as rather plain, and I have no idea of what
> kind of lobster dish he had in mind.

It could not have been the simple boiled lobster with drawn butter we
eat here as I don't find that any sweet wines go well with that and my
palate.