Which wine with lobster thermidor?

Classic creamy sauce with hint of mustard. Used to be a big fave with the artisan crowd when I worked at the Connaught in London.
My good friend Anita is a big seafood fan, she is 90 next week and loves to eat. Any ideas on which wine to serve much appreciated.

Cheers Bob

[Jenise]

Bob, you can't screw up with a great Chablis. Especially if the classic creamy sauce also has a sherry and mushroom element (both of which I would consider vital to a proper lobster thermidor). Throw in some tarragon and the availability of a richer style of Sauvignon Blanc, and I could be persuaded to go there, too.

You want something with clean acidity to counter the cream. I agree with Jenise but would add an unusual suggestion - a good (chilled) Fino Sherry! A Manzanilla by choice.