Grilled Lobster with Butternut Squash and Sage Brown Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
There's something magical about pairing sweet butternut squash with tender grilled lobster, and this dish comes together in under an hour. The sage brown butter creates this incredible nutty richness that ties everything together beautifully. What I love most is how straightforward it is to prepare, with just basic knife skills needed and minimal active cooking time. Butternut squash is packed with vitamins and fiber, making this elegant dinner feel a little lighter than it tastes. Whether you're cooking for a special occasion or want to elevate a weeknight meal, this recipe proves you don't need hours in the kitchen to create something restaurant worthy.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, halved lengthwise)
- 1butternut squash(peeled, cubed into 1-inch pieces)
- 6 tablespoonsunsalted butter
- 12fresh sage leaves
- 3 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 1lemon(zested and halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 4fresh thyme sprigs
Detail level
Instructions
- 1
Preheat grill to medium-high heat (around 400°F). Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper. Place in a grill basket and cook for 12-15 minutes, stirring occasionally, until golden and fork-tender.
Tip: Pre-roasting squash in the grill basket ensures even cooking and caramelization.
- 2
While squash cooks, pat lobster tails dry with paper towels. Brush the flesh side generously with 1 tablespoon olive oil and season with salt, pepper, and a pinch of red pepper flakes.
Tip: Dry lobster ensures better browning and prevents steaming on the grill.
- 3
Place lobster tails flesh-side down on the grill grates. Cook for 4-5 minutes until the flesh is opaque and starts to brown, then flip and cook shell-side down for another 3-4 minutes.
Tip: Don't overcook lobster or it will become tough; cook just until the meat is opaque throughout.
- 4
In a small saucepan over medium heat, melt 6 tablespoons butter with minced garlic and sage leaves. Cook for 3-4 minutes, swirling occasionally, until the butter turns golden brown and smells nutty.
Tip: Watch the sage brown butter carefully to avoid burning; it should be golden, not dark brown.
- 5
Remove sage brown butter from heat and stir in lemon zest and a squeeze of fresh lemon juice. Season with a pinch of sea salt.
Tip: The acid from lemon brightens the rich brown butter and complements the seafood.
- 6
Transfer grilled lobster tails to a serving platter. Arrange roasted butternut squash around the lobster, drizzle everything with the sage brown butter, and garnish with fresh thyme sprigs and remaining lemon zest.
Tip: Serve immediately while the lobster is still warm and the butter sauce is hot.
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