Grilled Lobster with Pumpkin Puree and Sage Brown Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish combines succulent grilled lobster with a silky pumpkin puree kissed by sage brown butter, and honestly, it comes together faster than you'd think. At just 45 minutes from start to finish, it's perfect for impressing guests on a weeknight without spending hours in the kitchen. Pumpkin is packed with vitamin A, which supports eye health, making this indulgence feel a little bit virtuous. The earthy sweetness of the pumpkin and nutty sage butter complement the sweet lobster meat beautifully, creating something restaurant worthy that tastes like autumn on a plate.
Ella x
Ingredients
- 4lobster tails(8 oz each, split lengthwise)
- 473 mlpumpkin puree
- 6 tablespoonsbutter(divided)
- 12fresh sage leaves
- 2shallots(minced)
- 237 mlheavy cream
- 237 mlvegetable broth
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonnutmeg
- 1lemon(cut into wedges)
- 2 tablespoonsolive oil
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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