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 keep warm. Puree the 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 saucepot 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.