Lobster? Yes, please! The sweet, succulent flesh of lobster is a treat. It's also one of the best matches with full-bodied white wine, and while chardonnay is the classic match (especially if that chardonnay comes from a Grand Cru vineyard in Burgundy - and someone else is paying), the other ingredients in this dish call for a wine made from a more aromatic, more exotically scented grape. The roast chilli butter gives the dish heat; the grilled corn brings sweetness; the tomato and lime add a sour edge; and the herbs and garlic pack a big flavour punch. A perfect match is found in the grapes of the Rhône Valley: the heady richness of viognier would be good; the fresh acidity and chalky characters of marsanne would also be delicious; but for me the roussanne grape is best of all, as it combines the intense perfume of the former with the textural qualities of the latter.
Lobster usually calls for chardonnay, but when it comes with chilli butter and corn, Max Allen pours roussanne.