Many species of lobster are available in Hong Kong. The most prized - or at least the most expensive - is the southern rock lobster from Australia. The most widely available - and usually the least expensive - is the South African baby lobster. Their textures are very different but both are similarly sweet and succulent.
After sashimi and boiled lobster, the simplest method for preparing the meat would be to steam it with garlic and ginger. The ginger gives the combination a high note, while garlic together with soy sauce establishes a rounded platform. When choosing a drink to pair with this dish, be aware that the lobster can be overwhelming - a char- donnay with more oak than fruit will flounder. The right wines depend solely on the strength and quality of the fruit.
William Fevre Petit Chablis 2008, Chablis, France
This entry-level chablis is stunning and excellent value. The nose is all flint and ripe lemons, which is more a reflection of the vintage than the house style. It is light but delivers rich flavours - and it's long and directed. The wine is the perfect flavour spine to serve with steamed lobster with garlic and ginger. The chablis' pure, heady fruit and the ginger in the dish enhance the succulent lobster's salty tang.
Available for HK$127 at Fine Vintage (tel: 2896 6108)
Dom Perignon Oenotheque 1995, Epernay, France