Maine Lobster with Roasted Butternut Squash
Succulent lobster is served with tender, browned butternut squash slices and squash purée.
2 (1 1/4-pound) Maine lobsters
1 small carrot, diced
1 small onion, diced
1 clove garlic, diced
2 wineglasses of white wine
Water, as needed
1 butternut squash, about 1 pound
Sea salt and freshly ground black pepper, to taste
- Bring pot of water to a full roiling boil and add lobsters. Return the water to a boil and cook for five minutes.
- Remove the lobsters and plunge into ice water to cool. Shuck carefully and save the tail, claw, and knuckle shells.
- Make a stock by putting the shells in a saucepan and combining with carrot, onion, and garlic. Add the wine and enough water to cover. Bring to a boil and simmer rapidly until reduced by half.
- Meanwhile, quarter the squash and place in a 325°F (160°C) oven with just a little water. Reserve the seeds to toast later.
- When the squash is fully cooked and brown on the ends, remove from oven. Slice off the browned ends and set aside; keep warm.
- Purée the remaining squash with as much of the lobster stock as needed to make a smooth purée. Season with salt and pepper and put in a small saucepan to reheat.
- Slice the lobster and warm on a plate with the browned squash. Warm the purée and compose the plate using toasted seeds if you wish.
Makes 2 servings.
Recipe provided courtesy of Maine Lobster Promotion Council.