There are two main types of live lobsters available in Hong Kong: the green-headed tropical rainbow lobster and the orangey-red southern rock lobster, which comes mainly from Australia. However, the Chinese preference for all things red makes the rock lobster more popular.
The best wine with ginger and garlic lobster needs plenty of fruit purity for the ginger, and a lean streak to freshen up the combination. Mildly oaked semillon/sauvignon blends and delicately barrel-fermented cool-climate chardonnay will also work to enhance and match the garlic's richness.
Semillon/Sauvignon Blanc, Grosset 2004, Clare Valley, South Australia
When the growing season is right, a blend of semillon and sauvignon blanc from the pair's classic home of Bordeaux can be a match made in heaven. When the blend comes from reliable sunny Australian vineyards, it never disappoints. Sometimes, the combination reaches elegant heights such as this Grosset from South Australia's Clare Valley. The wine is fragrant and gives hints of herbal sauvignon, while the palate is linear with a long persistence.
It may also have been lightly oaked for added depth. The purity of the fruit stands proudly alongside the flavourful lobster, while the light body enhances the texture. The food and wine combination is integrated with the synergic natural acidity.
Available on special for $228 (regular price $288) from Watson's
(tel: 2147 3641)