Roasted Lobster with Pumpkin Cream and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant dish came together on a crisp autumn evening when I wanted something special but didn't have hours to spend in the kitchen. Roasted lobster with pumpkin cream and sage brown butter sounds fancy, but honestly, it takes less than an hour from start to finish. The sweet, velvety pumpkin sauce perfectly complements the delicate lobster meat, while nutty sage brown butter ties everything together beautifully. Pumpkin is packed with vitamin A, which is wonderful for your eyes and immune system. Best of all, if you can find quality lobster tails at a good price, this dinner for four won't break the bank despite feeling like restaurant quality.
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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