Roasted Lobster with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Succulent lobster tails paired with caramelized butternut squash, finished with a sage brown butter sauce and toasted hazelnuts for a restaurant-quality dinner that's surprisingly simple to execute.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, thawed if frozen)
- 1butternut squash(peeled, seeded, and cut into 1-inch cubes)
- 6 tablespoonsunsalted butter(divided)
- 12fresh sage leaves
- 4garlic cloves(minced)
- 118 mlhazelnuts(roughly chopped and toasted)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(halved)
- 59 mlwhite wine(dry)
- 4 sprigsfresh thyme
Detail level
Instructions
- 1
Preheat your oven to 400°F. Toss the butternut squash cubes with 2 tablespoons of olive oil, half the salt, and a quarter teaspoon of pepper. Spread on a baking sheet and roast for 20 minutes until golden and tender.
Tip: Cut squash pieces to similar sizes for even cooking.
- 2
Pat the lobster tails dry with paper towels. Using kitchen shears, carefully cut through the top shell lengthwise without cutting all the way through, then gently spread open to expose the meat.
Tip: Leaving the tail shell intact helps the lobster stay moist during cooking.
- 3
Brush the exposed lobster meat generously with 1 tablespoon of melted butter and season with remaining salt and pepper. Place shell-side down on a separate baking sheet.
- 4
Add the lobster tails to the oven when the squash has 12 minutes remaining. Roast together until the lobster meat is opaque and firm, approximately 12-15 minutes.
Tip: Lobster cooks quickly—don't overcook or it becomes rubbery.
- 5
While everything roasts, melt 4 tablespoons of butter in a small saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant, then add the sage leaves and fresh thyme sprigs.
Tip: Watch carefully to avoid burning the butter—it should turn a light golden brown.
- 6
Continue cooking the butter mixture for 3-4 minutes, swirling occasionally, until the sage leaves are crispy and the butter is nutty brown. Strain out the herbs and add white wine to deglaze the pan.
Tip: Brown butter adds rich, toasted flavors that elevate the dish.
- 7
Remove the roasted squash and lobster from the oven. Arrange squash on serving plates and top with a lobster tail. Drizzle the brown butter sauce over both components and squeeze fresh lemon juice over the plate.
- 8
Finish by sprinkling toasted hazelnuts over each plate for crunch and earthy flavor. Serve immediately while everything is hot.
Tip: Toast hazelnuts in a dry skillet over medium heat for 3-4 minutes for maximum flavor.
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