Grilled Lobster with Pumpkin Puree and Sage Brown Butter

Instructions

1. 1

   Prepare the pumpkin puree by heating 2 tablespoons of butter in a large saucepan over medium heat. Sauté the minced shallots and garlic until fragrant and softened, about 2 minutes.

   Tip: Use fresh pumpkin puree for best flavor, or canned pure pumpkin as a convenient alternative.

2. 2

   Add the pumpkin puree and vegetable broth to the saucepan, stirring to combine. Simmer for 8-10 minutes until the mixture reduces slightly and thickens.

3. 3

   Stir in the heavy cream, nutmeg, salt, and pepper. Keep the pumpkin puree warm on low heat while you prepare the lobster.

   Tip: Taste and adjust seasonings as needed.

4. 4

   Pat the lobster tails dry with paper towels and brush the meat side generously with olive oil. Season with salt and pepper on both sides.

   Tip: Drying the lobster ensures better browning on the grill.

5. 5

   Preheat your grill to medium-high heat and lightly oil the grates. Place the lobster tails meat-side down and grill for 4-5 minutes until the meat is opaque and slightly charred.

   Tip: Avoid flipping the lobster; the shell side requires minimal cooking.

6. 6

   Transfer the lobster tails to a serving platter. In a small skillet, melt the remaining 4 tablespoons of butter over medium heat, add the sage leaves, and cook until the butter turns golden brown and the sage crisps, about 3-4 minutes.

   Tip: Watch carefully as brown butter can burn quickly.

7. 7

   Spoon the warm pumpkin puree onto serving plates, creating a base for each lobster tail. Top with the grilled lobster and drizzle the sage brown butter over and around the dish.

8. 8

   Garnish with fresh sage leaves and serve immediately with lemon wedges on the side for brightness.

   Tip: The acidity from the lemon balances the richness of the butter and pumpkin beautifully.