Oscar Wilde quipped, “I have simple tastes, the very best satisfies me every time.”

Wine Musings is devoted to sharing our quest for the very best that life has to offer.

On Valentine’s eve we shared a wine food combination that is as good as it gets: Lobster Pasta with White Truffle Oil, Bacon and Peas accompanied by the Louis Roederer Cristal 2002 Champagne.

Let’s start with the champers. Roederer is one of the great Champagne houses. Established in the late 18th century, Roederer was first a favorite of the Russian Imperial Czars, and later, of Rap and Movie Stars. Their wines are excellent at every level and their Tete de Cuvee “Cristal” is synonymous with ultra-luxe, for big bucks. Normally, its just too wildly expensive, but one benefit of the current economic travails is that top level wines are increasingly available at better prices. When a local retailer slashed the price on the 2002 from $289 per bottle to $140 we jumped on it and invested in 3 bottles – one to drink immediately, one to drink when Wine Drinking for Inspired Thinking becomes a bestseller, and one to drink after Debbie’s debut at the Metropolitan Opera.

Our policy on buying wines that cost more than $100 is simple – We are willing to spend the money if there’s a good chance that the experience will create a lifetime memory of pleasure. I’m delighted to report that the 2002 Cristal exceeded our high expectations. The super fresh floral and pear scents heralded a creamy, buoyant and lush experience in the mouth… and then it got even better! Earthy, musky, ultra-sexy flavors and that ineffable celebratory feeling of cellular endorphin bathed bliss: elegance, grace, power, mystery, seduction and pure pleasure.

We enjoyed our first glass slowly with a few almonds sprinkled with Halen Môn sea salt from Wales.

The second glass proved to be a perfect partner for our dinner. This dish is so good, and so simple to prepare. The ingredients may seem pricey but the total cost of this dinner – including the Cristal – was less than $200. And, as my dad always said when my mom prepared fabulous gourmet meals for us: “Do you have any idea what this would cost in a New York restaurant!?”

So, here’s what you need to enjoy this outrageously delicious dish, (serves 2):

Cooking lobster at home requires more effort than we are willing to invest. If you’ve seen Woody Allen attempting to cook lobster in the movie Annie Hall then you know what we mean. So we recommend:

• 8 oz (net) package of Craig’s Premium Lobster Meat (available at Whole Foods about $27)

• Just over half a box of DeCecco Linguini Fini

• 2 medium size shallots (minced)

• 2 cloves of garlic (minced)

• 5 strips of Niman Ranch Uncured bacon

• A handful of frozen peas

• 2 Tbs of New Mexico Green Chile

Here’s how to put it all together:

Defrost the lobster in the refrigerator, (the package says 6 hours but our experience is that 24 hours is better).

Cook the bacon until its very crispy and put it aside.

Saute’ the minced shallots and garlic in olive oil.

Add the liquid from the lobster to the shallots and garlic and reduce until it starts to look a bit creamy.

Add the green chile…

Meanwhile, pour a drizzle of white truffle oil on the lobster meat.

Cook your pasta to al dente.

Approx one minute before the pasta is ready add the frozen peas to the shallot, garlic, green chile, lobster juice mix.

Stir gently until the peas just defrost – don’t overcook them as you want the fresh “pop” of the peas to contrast with the richness of the truffle, lobster, and bacon.

Add the lobster to the mix and stir very gently (low heat). The lobster meat is pre-cooked so you are just gently warming it.

Now add your pasta and stir it all together.

Crumble the bacon over the dish and gently mix it in.

Serve and enjoy!

What are the most magical food and wine pairings? This question is the inspiration for a lifelong exploration. There are always new discoveries and unexpected delights awaiting us on the hedonic path. One way to recognize a great pairing is that each bite of food makes you yearn for another sip of the wine, and each sip of wine makes you lust for another bite of the food. And great pairings are unforgettable: the tastes, aromas, textures, the overall experience—it becomes lifetime memory of pleasure. from Wine Drinking for Inspired Thinking: Uncork Your Creative Juices by Michael J. Gelb, page 123, Chapter “The Seven Great Food and Wine Pairings You Must Try Before You Die”