With back-to-school season in full swing, there’s no better way to set the tone for autumn than with a cozy, elegant dinner. Fall is a time for hearty, comforting meals, and lobster paired with seasonal ingredients like butternut squash can make the perfect dish to welcome cooler days. Whether you’re gathering the family for a special back-to-school meal or simply want to embrace the season’s flavors, this autumn Maine lobster dish with butternut spaghetti will surely impress.
At Cape Porpoise Lobster Co., we specialize in bringing fresh Maine lobster directly to your door, ensuring that your meal is not only delicious but also made with the highest quality ingredients. Let’s dive into one of our favorite fall recipes that perfectly marries lobster’s rich, sweet flavors with the earthy taste of butternut squash.
What You’ll Need
Fresh Maine Lobster
- 1 ½ pound Maine Lobster – 4 count
Butternut Spaghetti
- 1 ½ cups semolina flour
- Two tablespoons olive oil
- 1 butternut squash (2 lb. squash will yield 1 lb. of usable flesh)
- ¾ teaspoon salt, divided
Vanilla-Butternut Beurre Blanc
- 4 tablespoons unsalted butter
- 2 tablespoons white vinegar
- 1 small bay leaf
- ½ cup heavy cream
- 1 tablespoon olive oil
- 1 small Spanish onion
- ½ cup white wine
- ½ vanilla bean (or ¼ teaspoon pure vanilla extract)
For Presentation
- 4 medium carrots
- 1 teaspoon olive oil
- Salt & pepper (as desired)
- 1 small bunch fresh chives
Cooking Instructions
Step 1: Cooking the Lobster
Start by boiling two inches of water in a 9-quart pot with a lid. Add the lobsters and cover the pot once the water reaches a rolling boil. Cook the lobsters for 12 minutes, then remove them from the pot to cool. Once the lobsters have cooled, remove the meat from the tail and claws. Reserve the tails for garnishing, while the claw meat will be used in the pasta.
Use some of the lobster cooking liquid to reheat the lobster meat later for extra flavor. Place the lobster tails and meat evenly in a small pan, cover them with foil, and pour in the reserved cooking liquid. Set aside for reheating just before serving.
Step 2: Preparing the Butternut Spaghetti
Start by cutting the butternut squash in half and removing the seeds. Cut the squash into one-inch pieces and place them in a pot filled with cool water. Add a pinch of salt, cover the pot, and cook over medium heat for about 20 minutes until the squash is tender. Drain the liquid and transfer the squash into a blender or food processor. Puree the squash until smooth, then measure ½ cup of the puree for the spaghetti dough, reserving the rest for the sauce.
Combine the semolina flour, ½ teaspoon of salt, olive oil, and the ½ cup of butternut squash puree on a clean, floured surface. Mix the ingredients by hand until a soft dough forms. Add more flour as needed to prevent the dough from sticking. Roll out the dough and cut it into pasta strips using a pasta machine or by hand. Set the fresh pasta aside.
Step 3: Making the Vanilla-Butternut Beurre Blanc
Heat the olive oil over medium heat in a small saucepan and sauté the finely chopped Spanish onion until softened. Add the white wine, white vinegar, bay leaf, and half of a vanilla bean (or vanilla extract). Let the mixture simmer until it reduces by half. Once reduced, add the reserved butternut squash puree and heavy cream. Stir continuously until the sauce thickens slightly. Finally, whisk in the unsalted butter until the sauce is smooth and creamy. Remove from heat and set aside.
Step 4: Cooking the Pasta
Boil a large pot of salted water and cook the freshly made butternut squash spaghetti for 2-3 minutes or until al dente. Fresh pasta cooks much faster than dried pasta, so keep an eye on it. Once the pasta is done, drain and lightly toss it in olive oil to prevent sticking.
Step 5: Presenting the Dish
For a beautiful presentation, roast the medium carrots with olive oil, salt, and pepper until tender. Arrange the carrots on the plate alongside the cooked lobster tails. Garnish with fresh chives for a pop of color and added flavor.
Toss the butternut squash spaghetti with the vanilla-butternut beurre blanc sauce and arrange it on the plate next to the lobster and carrots. Spoon some of the lobster cooking liquid over the lobster for extra moisture and flavor.
Enjoy the Perfect Fall Lobster Feast
This Maine lobster with butternut spaghetti recipe is the ultimate way to embrace autumn flavors and enjoy a comforting yet elegant meal. The sweetness of the lobster pairs beautifully with the creamy, earthy notes of the butternut squash and the richness of the beurre blanc sauce. Whether you’re celebrating the start of the school year or just craving a seasonal dish, this recipe will surely be a hit.
For the freshest Maine lobster to make this dish truly special, visit Cape Porpoise Lobster Co. We offer the highest quality lobster delivered straight to your door, ensuring that every meal is as delicious as it is fresh.
Order online today and start cooking with the best Maine lobster this autumn!
