Grilled Lobster with Butternut Squash and Sage Brown Butter

Instructions

1. 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. 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. 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. 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. 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. 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.