Lawrence Leichtman > wrote in
:
>
> 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.

I would not mind drinking d'Yquem, or a good Sauternes (more on botrytis
than in passerillage style) with grilled wild lobster. Specially if the
wine has some age on it.

In fact, I do not think a Kabinett or even Spatlese with a few years would
be a bad match for many grilled shelfish.

s.