d'Yquem and Lobster

I once had lobster with Yquem and it was poached in vanilla and citrus infused butter and it was killer.

Yquem often was served with lobster in the late 1800s, as well as Champagne which often was much sweeter back then than now. The modern taste in many places would be for a brut Champagne rather than Yquem or sweet Champagne.

I would suggest a more elaborate and rich lobster dish for pairing with Yquem or a sweet Champagne. Perhaps Lobster Newburg or Lobster Thermidor. Both are classic dishes that any chef with proper classic training should be able to prepare. But such combinations are very rich and may tend to fill up the guests before all of the courses are served. The solution for modern people,who tend to eat much less at elaborate dinners than in the past, is to serve small portions and not serve other courses that are so rich.

We did an all Yquem dinner about 10 years ago and matched the 1988,

1989 and 1990 with Nova Scotia lobster and celery root smoked cod brandade with Granny Smith apple, all stuffed into a cylinder of pastry, served on a lemon nage.

It was most memorable. I agree that something with a bit of richness is required. Even the bechamel used in the old standby Lobster Thermidor would work well.