Maine Lobster with Roasted Butternut Squash

Bring pot of water to a full roiling boil and add lobsters. Return the water to a boil and cook for five minutes.

Remove the lobsters and plunge into ice water to cool. Shuck carefully and save the tail, claw, and knuckle shells.

Make a stock by putting the shells in a saucepan and combining with carrot, onion, and garlic. Add the wine and enough water to cover. Bring to a boil and simmer rapidly until reduced by half.

Meanwhile, quarter the squash and place in a 325 °F (160°C) oven with just a little water. Reserve the seeds to toast later.

When the squash is fully cooked and brown on the ends, remove from oven. Slice off the browned ends and set aside; keep warm.

Puree the remaining squash with as much of the lobster stock as needed to make a smooth puree. Season with salt and pepper and put in a small saucepan to reheat.

Slice the lobster and warm on a plate with the browned squash. Warm the puree and compose the plate using toasted seeds if you wish.