Lobster Rolls with Lemon Vinaigrette and Garlic Butter

Do you like the idea of lobster rolls but prefer to skip the mayo? This recipe from Gourmet offers a cleaner, fresher, and lighter lobster roll with plenty of flavor. Like the “traditional” lobster roll, this recipe uses simple ingredients that are a staple in most kitchens. The defining difference (besides the lack of mayonnaise) is the nice little touch added by toasting the buns with fresh garlic butter. It ties the whole dish together and kicks it up a notch.

White wine lovers can do no wrong with a medium-bodied Chardonnay from California or Australia. If you prefer yours toasty, a little oak on the Chardonnay will stand up to the rich lobster without overpowering. Unwooded Chardonnay fans will have no trouble matching it to this recipe, as the fuller fruit works well with the lemon-based dressing. If you are in the mood for red wine, enjoy this lobster roll with either a Pinot Noir or a very simple Italian Rosso di Montalcino (also known as a “baby Brunello”) which work well against the acidity of the citrus, but have plenty of backbone -- a must with the rich lobster. Check out the full recipe at www.epicurious.com.

--Felicia M. Sherbert