Roasted Lobsters with Verjus and Tarragon
Verjus, a cooking liquid pressed from unripe grapes, is a staple of classic French cooking; chefs love it today for its pleasant tang, which is much milder than vinegar. David Page uses verjus two ways here: to help baste the lobster as it roasts and to brighten a jalapeño-and-tarragon-inflected vinaigrette served over the sweet meat. More Quick Shellfish Recipes
To pair with this dish, consider unoaked Chardonnays, which share that nice tang and have enough body to match the lobster's richness. Try the minerally Iron Horse Vineyards Unoaked or the creamy Kim Crawford Unoaked Marlborough.