Pasta with lobster and njuda

Friends are coming over. He definitely prefers reds, so I'll serve one (or two)but think I'll probably want white with the dish..
We've done this recipe a couple times, great dish never really felt I found best match. Tomato, lobster, and njuda pull in different directions. I usually have done Italian whites (greco di tufo or vermentino) but spice overwhelms. Welcome any thoughts. Pretty broad cellar

[Robin Garr]

Dale, I think a simple bubbly is going to be the only wine that could bridge that yawning gap between lobster and njuda, and it will do it by quenching and palate-cleansing more than through flavor synergy. A Franciacorta would be a fancy solution, but honestly I think a decent Prosecco is probably the quick and easy way to go.

[David M. Bueker]

Bugey?

thanks guys- I wasn't thinking bubbly because he is bringing a Champagne with appetizer, but I can go in a very non-Champagne style with Brun's FRV100 (not so different from Cerdon-Bugey). Good idea (I think)

[David M. Bueker]

Sounds good. Will be curious how it goes.