Lobster and Champagne

"Dick R." skrev i meddelandet news: snipped-for-privacy@corp.supernews.com...

As a confirmed European, it may not be my place to answer your question (which, BTW, is slightly OT) but - yes. There be plenty of fairly colf water on the South side, e g around the island of Tasmania, and so on. When my sone went surfing off Sydney, he used a wet suit, because of the cold water.

HTH

Cheers

Nils Gustaf

"Dick R." wrote in news:12ds2t72d0l3587 @corp.supernews.com:

Perrier Jouet at $45 is almost non existant at supermarkets anymore. Despite the wine glut it seems that the Champagne growers have kept up supply issues so that they can continue to take top dollar. I was seeing Veuve Cliquot and Taitinger at $40+ prices just the other day.

I do not know what water temperature is considered cold and what is considered warm as far as lobsters go. However Allen Brothers (

) in Chicago ships several types of lobster tails all over the US. Tails they call cold water include West Australian in

8-10 oz and 24-28 oz weight each, New Zealand at 6-8 oz, South African at 4.5-5 oz, Maine & Canadian at 5-6 oz. They also sell warm water tails from North Australia at 8-10 oz. They also sell giant tiger prawns at 5-6 oz and Langostinos at 4-5 oz both from from deep waters off Africa.

Of course live Maine lobsters can be bought all over the US now from lobster tanks kept in many stores. Even the local Walmart super store sells them. I also often see frozen warm water lobster tails from the waters off the Southern US and extending South around Central America.

Although Champagne is nice with lobster, I also find many Chardonnays a good match, including top Chablis, Corton Charlemagne, and some California ones that are not too fruity and loaded with oak. Also I like a top white Bordeaux such as Ch. Laville Haut Brion. How the lobster is cooked, plain or with an elaborate sauce, is a consideration.

Joseph Coulter wrote in news:Xns981D9A9DBDEF3yourvacationcomcastn@216.196.97.136:

I think this could be related to the eur-usd exchange rate because Veuve Cliquot Jaune is still available in Spain at 29,95 euros. And Moet Chandon Brut Imperial is usually in the 27,95-32,95 euros price range depending on the retailer.

These prices have not changed in the last years. Bollinger Special Cuvee (which I prefer to both Moet and VC) has appreciated and is now in the 36-

40 range.

S.

Here in NY you can find most non-vintage Champagnes for under $35 at the less-expensive stores.

Perrier-Jouet for $45 in a restaurant is quite a good price.

Shaun Eli

Brain Champagne: Clever Comedy for Smart Minds (sm)

Yes Dick, there are plenty of cold waters around Oz. The entire South Coast, and the southern parts of the east and west coasts. I have a mate who regularly goes to Flinders Island in his trade job, and upon return he never fails to bring me a huge crayfish...ooops...lobster... given to him by some generous locals. Nothing, and I mean NOTHING, excites my palate more than a fresh cray.... ooohh.... now you've made me hungry!!

hooroo...

"Shaun Eli" wrote in news: snipped-for-privacy@m79g2000cwm.googlegroups.com:

I had meant to say that the price was excellent and then note that Champagne has resisted price drops. As someone pointed out it seems to be riding along with the Euro in price while many French wines are still available for about the same price as a few years ago ie net price seems to have dropped.

Matt S wrote: > Yes Dick, there are plenty of cold waters around Oz. The entire South

Hi Matt, I'll take Australian lobster anytime ... sweet and delicious. It's interesting that you call them crays. In the USA crays are only a few inches long, and are an ingredient in "boils" with a combination of other items. After the crays have boiled sufficiently, the head is twisted off and the juices are sucked. Eeew, I'm too squeamish for that. Give me a lobster tail and a bottle of Champagne!

Dick R. in the USA (getting hungry for lobster again)

We have "freshwater crays" (aka "Yabbies") which are similar to what you mention. I have eaten a few Lobster in the US, and always thought our local crays left them for dead re taste, but as most often I was the guest of americans, decided not to mention it...:>)

hooroo....