We’ve heard of coleslaw served with lobster, but how about lobster coleslaw? The broad range of coleslaw flavors makes it a versatile side dish, adding a slight sweetness to it with a little head and lemon for acidity makes it a perfect variation for lobster to dive right into. –Mac Arrington

Wine/Beer: Champagne, Prosecco, un-oaked Chardonnay, Mimosa, Light Ales


For the Main Event

½ cup Maine lobster meat, roughly chopped

1 cabbage, shredded

1 red onion, sliced thin

2 carrot, grated

1 tsp salt

2 tsp sugar

¾ cup mayonnaise

1 tsp dijon mustard

2 tsp lemon juice

Hot sauce, few dashes

Celery seed

¼ tsp salt & FGBP to taste


For the Main Event

Toss cabbage, carrots, and onion with salt and sugar, letting it sit overnight to cure in the fridge. On the following day, or a few hours later, drain any liquid out of the bowl with the cabbage. In a small bowl, combine mayonnaise, mustard, lemon juice, hot sauce, and celery seed. Add mayo mix to the bowl of cabbage. Season to taste. If you like black pepper, be generous with it, as it brings out the flavors in this dish. Fold in the lobster meat, and serve chilled.