Our feature this weekend is a lobster tail stuffed with superlump crab, garlic-miso aioli and sherry gastrique served over sauteed morel mushrooms, asparagus tips and caulilini with pickled red onion.  We chose the Chappellet Chardonnay as a pairing for its opulent mouthfeel and natural acidity with a long finish that dovetails with the rich shellfish and earthy mushrooms.  Flavors of quince, pear, clove and cardamom add complexity and depth.