Roasted Lobster with Pumpkin Cream and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Succulent roasted lobster tails served over a velvety roasted pumpkin purée, finished with crispy sage leaves and nutty brown butter for an elegant autumn-inspired seafood dish.
Ella x
Ingredients
- 4lobster tails(6-8 oz each, halved lengthwise)
- ¾ kgsugar pumpkin(peeled, cubed)
- 6 tablespoonsunsalted butter(divided)
- 118 mlheavy cream
- 12fresh sage leaves
- 4garlic cloves(minced)
- 177 mlvegetable broth
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonnutmeg(ground)
- 2 tablespoonsextra virgin olive oil
- 1lemon(cut into wedges)
Detail level
Instructions
- 1
Preheat oven to 400°F. Toss pumpkin cubes with 2 tablespoons butter, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
Tip: Cut pumpkin into uniform 1-inch pieces so they cook evenly.
- 2
While pumpkin roasts, place lobster tails flesh-side up on a separate baking sheet. Brush with 1 tablespoon olive oil, season with salt and pepper, and set aside.
Tip: Pat lobster tails dry before seasoning for better browning.
- 3
After pumpkin has roasted for 15 minutes, place lobster tails in the oven with the pumpkin. Roast for 12-15 minutes until lobster meat is opaque and cooked through.
Tip: Don't overcook the lobster or it will become tough and rubbery.
- 4
Transfer roasted pumpkin to a blender or food processor. Add minced garlic, vegetable broth, and 1 tablespoon butter. Blend until smooth and creamy. Stir in heavy cream and nutmeg. Season with additional salt and pepper to taste.
Tip: Keep the pumpkin purée warm in a saucepan over low heat until ready to serve.
- 5
In a small skillet, melt remaining 3 tablespoons of butter over medium heat. Add sage leaves and cook for 3-4 minutes, swirling occasionally, until butter turns golden brown and sage is crispy.
Tip: Watch the butter carefully as it can burn quickly once it turns brown.
- 6
Spoon warm pumpkin cream onto serving plates. Arrange one lobster tail half on each plate. Drizzle with sage brown butter and top with 2-3 crispy sage leaves.
Tip: Serve immediately while the pumpkin purée and butter are still warm for best flavor.
- 7
Garnish each plate with a lemon wedge for brightness and acidity to complement the rich pumpkin and lobster.
Tip: Squeeze fresh lemon juice over the lobster just before eating for optimal flavor.
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