EagleTribune.com, North Andover, MA

September 20, 2013

Pasta for the end of summer

Lobster, butternut give pasta dish a taste of the seasons

The Eagle-Tribune

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Though the sun is getting lower in the sky, the lobsters are still climbing onto our dinner tables, so that we can still enjoy the essence of summer.

Our Mystery Chef joined us to share a recipe that captures the flavors of the season. Enjoy the sweet, savory rich taste of a New England summer as the Mystery Chef prepares a gluten-free pasta dish with the best of all ingredients: lobster!

The combination of lobster, butternut squash and butter sweetens summer’s end, and the squash also reminds us that the season ahead has savory recipe treats in store for us.

Gluten-free Butternut Squash and Lobster Pasta


1 1/4 pound lobster, cooked, cleaned, and diced into large pieces (per serving)

1/2 pound gluten-free pasta

1/4 pound roasted butternut squash

1 small shallot, minced

12 sage leaves

2 ounces butter

2 ounces white wine

1/4 ounce year-old balsamic vinegar

1 ounce olive oil


Bring heavily salted water to a boil and cook pasta until al dente.

Boil lobster and cook through (about 10 minutes in boiling water).

Remove the lobster meat from shell and dice into large chunks. Set aside.

In a sauté pan over medium heat, add olive oil and shallot. Sauté until shallot is translucent.

Add roasted squash and 1 ounce of butter to pan. Cook butter until it browns.

Add white wine to pan and reduce liquid by half.

Add remaining butter, lobster and pasta to pan. Stir and mix.

Fold in sage leaves into dish, place on a plate and top with a small drizzle of balsamic vinegar.