Delicate warm-water Caribbean lobster tail topped with garlic butter and served with a lemon brulee.
In Colonial times, lobster was a mark of poverty and degradation, considered fit only for the poor, It wasn’t until the spread of this delicacy through our emerging train system in the 1800’s that people started to eat lobster outside our coastal areas. Better methods of preparation made lobster’s popularity explode. By the 1950’s, lobster became synonymous with movie stars, glamor and indulgent dining and has remained so.
Rombauer, Chardonnay, Carneros, CA William Hill, Chardonnay, Central Coast, CA