I am going to prepare this for Thanksgiving this year. As a Mainer and one in the lobster business there, I am thankful for our bountiful Maine lobster and new ways to prepare it. Thank you for a creative heart healthy treat (except for the butter, but what would lobster be without butter?) and for the small plate presentation of tail rounds in shell, a very appetising way to bring a fresh approach to either an opening dish or to the entree. As a red wine fan, the commentary on the Cotes du Ventoux wines from the Rhone Valley
was instructive and welcomed. Pairing wines with lobster so the flavor of lobster is not lost is a real challenge. Chef Jonathan Cartwright points out that grilling, to strengthen the flavor, is an excellent answer to that challenge.