Crazy Idea - Red Wine Alfredo? With Lobster?

So my boyfriend and I are celebrating our anniversary tonight, of course I'm in charge of dinner.. he has been going on about wanting lobster for a while now (I honestly detest seafood) but I was thinking if I put together a pasta I could simply add some poached lobster to his and leave it out of my own.
Now I know by all the rules seafood (and lobster especially) should be paired with a white wine, but we both prefer to drink red. I had the idea of making an alfredo with a red wine base as opposed to white so we could enjoy a red wine with the meal.. but I'm worried about the meal ending up a total flop. Has anyone tried this? Will I ruin the taste of the lobster by going with red? any input would be much appreciated!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.