Ingredients:

• 1-2lbs lobsters
• 1 small to medium grilled or roasted butternut squash
• 1 Tbs. olive oil
• 2 tsp. pumpkin pie spice
• 1 pound Italian dried pasta
• 1 Tbs chopped fresh sage + several leaves
• 2 Tbs. chopped fresh tarragon + several sprigs
• 1 cup white wine or champagne + ¼ cup
• 2 cups water
• 2 Tbs. sea salt
• 1 lemon, split in half
• 1 shallot, finely chopped
• 3 cloves garlic
• 1 Tbs. butter
• 1 Tbs olive oil
• 1 cup cream (organic)
• 1 cup crème fraiche (organic)
• Parsley, finely chopped for garnish

Directions:

Peel the squash and remove the seeds. Cut into small chunks. Drizzle the pieces with olive oil, and season with salt, pepper and 1 tsp. pumpkin pie spice. Roast the squash pieces at 375 degrees for 20-30 minutes, until fork-tender. Alternatively, cut the squash in half and remove the seeds. Drizzle and season as above and grill until fork tender. Remove, cool, and peel. Place the butternut squash in a food processor and puree until smooth. Set aside.

In a pot large enough to hold the lobster, place the sage leaves, tarragon sprigs, wine, water, sea salt and lemon. Bring to a boil and steam the lobster. Remove the lobster, allow to cool, and remove the claw and tail meat. Cut into bite-size pieces and set aside.

Cook the pasta. In a large sauté pan heat the olive oil and butter and cook the shallots and garlic until softened; 2-4 minutes.  Add the remaining 1 tsp. pumpkin pie spice, chopped sage, and tarragon. Add the ¼ cup of wine and cook until the liquid is gone. Add the butternut squash, cream, and crème fraiche. Cook until slightly thickened. Add the lobster meat and then toss with pasta. Garnish with parsley and serve.

Ingredients:

• 1-2lbs lobsters
• 1 small to medium grilled or roasted butternut squash
• 1 Tbs. olive oil
• 2 tsp. pumpkin pie spice
• 1 pound Italian dried pasta
• 1 Tbs chopped fresh sage + several leaves
• 2 Tbs. chopped fresh tarragon + several sprigs
• 1 cup white wine or champagne + ¼ cup
• 2 cups water
• 2 Tbs. sea salt
• 1 lemon, split in half
• 1 shallot, finely chopped
• 3 cloves garlic
• 1 Tbs. butter
• 1 Tbs olive oil
• 1 cup cream (organic)
• 1 cup crème fraiche (organic)
• Parsley, finely chopped for garnish

Directions:

Peel the squash and remove the seeds. Cut into small chunks. Drizzle the pieces with olive oil, and season with salt, pepper and 1 tsp. pumpkin pie spice. Roast the squash pieces at 375 degrees for 20-30 minutes, until fork-tender. Alternatively, cut the squash in half and remove the seeds. Drizzle and season as above and grill until fork tender. Remove, cool, and peel. Place the butternut squash in a food processor and puree until smooth. Set aside.

In a pot large enough to hold the lobster, place the sage leaves, tarragon sprigs, wine, water, sea salt and lemon. Bring to a boil and steam the lobster. Remove the lobster, allow to cool, and remove the claw and tail meat. Cut into bite-size pieces and set aside.

Cook the pasta. In a large sauté pan heat the olive oil and butter and cook the shallots and garlic until softened; 2-4 minutes.  Add the remaining 1 tsp. pumpkin pie spice, chopped sage, and tarragon. Add the ¼ cup of wine and cook until the liquid is gone. Add the butternut squash, cream, and crème fraiche. Cook until slightly thickened. Add the lobster meat and then toss with pasta. Garnish with parsley and serve.

A very nice sounding combination. Could have profited from some scoops of pastawater to the pan in the end there, to make it just a bit more juicy. Or perhaps it is just the photo making it look a bit dry and too reduced.